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Ginger, Orange & Cinnamon Poached Pears with Chocolate Sauce

by Rudi Stroebel Picard

ginger, orange and cinnamon poached pears with chocolate sauce

The original poached pear was created in 1864 by French chef and restaurateur, Auguste Escoffier. He named the dessert Poire belle Hélène after the operette La belle Hélène by Jacques Offenbach, and there has been hundreds of variations of this classic dessert since.

I’ve always used red wine as a poaching liquid and served it with vanilla cream, but it had never occurred to me to pair the pear with ginger until I stumbled upon a post from Instagram sensation @truchocolatesnacks the other day.

The very same day (as if by grand design) my mother-in-law sent us a case of pears from Hale Groves in Florida for Christmas and with much excitement I took to our kitchen to create this interesting new twist on a classic dessert.

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Recipe Categories: BLOG, Dessert • @FoodandLovebyRudi, #desserts, #foodandlove, #poachedpears, Auguste Escoffier, candied ginger, chef, cheflife, chocolate sauce, christmas dessert, christmas food, cooking, dessert, food writer, foodandlove.biz, foodie, foodphotographer, foodstylist., friends, ginger, great food writer, hale groves, heath ceramics, https://www.instagram.com/truchocolatesnacks/, Jacques Offenbach, La belle Hélène, pears, poached pears, poaching liquid, Poire belle Hélène, rudi stroebel, rudistroebel, style, toasted walnuts, walnuts, white balsamic ginger reduction, wow dessert, www.foodandlove.biz

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