Escoffier's 1860s pear dessert combines poached fruit with chocolate sauce, ice cream
French chef Escoffier created poires belle Hélène in the 1860s, naming the dessert after an operetta's heroine. The classic pudding combines poached pears with hot chocolate sauce and vanilla ice cream. Food writers emphasize using firm, under-ripe pears that cook evenly when submerged in sweetened syrup with lemon juice and vanilla.
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Summary by OZbrief Editorial · The Guardian Australia · Source
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Published 18 Oct 2026, 12:00 UTC · Updated 18 Oct 2026, 22:50 UTC
Summary by OZbrief Editorial. Original report: The Guardian Australia. Editorial policy · Corrections
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