Pears Hèléne, or Poires Belle Hèléne, is a classic pear and chocolate dessert created by the famous Chef Auguste Escoffier in 1864 and named in honor of the operetta La belle Hélène by Jacques Offenbach. Basically it is a pear poached in simple syrup (sugar syrup) then served with a chocolate sauce and garnished with sugared violets and slivered almonds. Modern versions often add a scoop of ice cream.
Sadly, I had no sugared violet's on hand but I didn't miss them a bit.
THE
PEARS HÈLÉNE
MARTINI
PEARS HÈLÉNE
MARTINI
INGREDIENTS
1-1/2 Oz. Pear Vodka
1-1/2 Oz. Pear Puree
1/2 Oz. Godiva Chocolate Liqueur
1/2 Oz. Heavy Cream
1 Pinch Sea Salt
Garnish
Chocolate Dipped Pear Slice dipped in Chopped Almonds
1-1/2 Oz. Pear Puree
1/2 Oz. Godiva Chocolate Liqueur
1/2 Oz. Heavy Cream
1 Pinch Sea Salt
Garnish
Chocolate Dipped Pear Slice dipped in Chopped Almonds
DIRECTIONS
Place the pear infused vodka, pear puree, Godiva Chocolate Liqueur, the heavy cream and the sea salt into a cocktail shaker with a cup of ice and shake until well chilled. Strain into a chilled glass then garnish with the chocolate and almond dipped pear.
March 15th is National Pears Hélène Day.
VOICEOVER VIDEO with INGREDIENTS &DIRECTIONS
Updated 3-2021
