I may have given up drinking alcohol 2 years ago, but I can indeed find occasions to cook with it!
I am a big fan of fruit desserts, especially those of French origin. My grandmother was pure French, and even though my genetic makeup favors the Irish side of my family, I’m very partial to the romance of my French ancestry. So, I enjoy indulging it when I see fit, and Christmas is a great excuse.
Along with the cookies I love to bake for friends for Christmas, I like to make an excellent dessert to finish the holiday meal. As much as I would love to make a buche de noel, I’m still recovering from knee surgery, so I must keep it simple this year. While surfing online last week, I saw a picture of Poires Belle Hélène and became intrigued—I automatically knew that this was the dessert I was making this year.
I love the simplicity of pears poached in spiced dessert wine, drizzled with chocolate sauce, sprinkled with nuts, and served with a scoop of vanilla ice cream. I especially love anise with pear—it’s a natural pairing. This dessert is light, elegant, and, best of all, easy to make—the perfect ending to a Christmas meal!
Poires Belle Hélène
For the Poached Pears
- 4 firm pears, such as Bosc or Williamson
- 1 bottle of dessert wine (I used Bianco Nobile)
- ~1 Tbsp sugar, depending on the wine’s sweetness
- 1 cinnamon stick
- 2 star anise
Start from the bottom: Using a melon scoop or apple corer, carefully scoop the core from the bottom middle of the pear, removing the calyx and seeds, if possible. Slice a small amount off the bottom of the pears so that they will stand upright. Carefully peel the pears, leaving them whole and the stem intact.
Fit the pears neatly into the bottom of a large saucepan and pour in the wine covering the fruit. Add the cinnamon stick, sugar, and star anise to the pan and bring the mixture to a boil. Sample the liquid, adding more sugar if needed.
Simmer the fruit for 8 to 12 minutes or until tender. You know it’s done when the thickest part of the fruit is easily pierced with a knife. You don’t want to overcook them, or they will turn to mush and collapse—not pretty.
Remove from heat and cool completely in the pan, then transfer to a covered dish and refrigerate. Discard the wine. Chill for at least four hours or overnight—I love recipes that let you prepare at least part of it the day before!
For the Chocolate Sauce
- 3-½ oz dark chocolate
- ⅔ cup whipping cream
- 1 Tbsp honey
- 1 tsp strong brewed coffee
- 4 Tbsp unsalted butter, cut into cubes
- A pinch of salt
- 1 tsp vanilla extract
- A handful of chopped macadamia nuts, toasted and chopped (or any other kind of nut)
- Vanilla ice cream to serve
In a double boiler or a bowl set over a pan of simmering water, combine the chocolate, cream, honey, butter, and coffee, stirring until smooth.
Remove from heat and add the salt and vanilla, stirring well. It’s now ready to serve.
Place a poached pear and a scoop of vanilla ice cream on a plate, sprinkle with nuts, and drizzle the chocolate sauce over the pear. Serves 4.
Merry Christmas!
