Almost two weeks ago, I was in Paris along with seven incredible ladies who love the City of Light as much as I do. One of our many experiences was an all day cooking class at Le Foodist where we stretched the limits of our culinary skill set to create a dejeuner to remember. After donning our aprons, we were separated into teams to make Potage Dubarry (Cauliflower Soup), Gratin Dauphinois, Coq au Vin en Ballotine, and as a grand finale, Poire Belle-Hélène (Poached Pear with Chocolate Ganache and Vanilla Ice Cream). Naturally, wines were poured and enjoyed at our fabulous lunch and once home, I grabbed my whisk, double boiler, and ingredients to create the luscious Poire Belle-Hélène once again.
Prepping for Poire Belle-Helene at Le Foodist in Paris
Poire Belle-Hélène was Created by Renowned Chef, Auguste Escoffier
Auguste Escoffier, the iconic French chef, is credited with creating Poire Belle-Hélène around 1864. By all accounts, he was inspired by the popularity of Jacques Offenbach’s satirical operetta, La Belle Hélène, that told the story of the Trojan War and the society of Napoleon III. The dish is named after Hortense Schneider, the soprano who was the operetta’s lead character, Helen of Troy.
Poached pears have been a staple in the French kitchen for centuries. Not only is it a sophisticated and simple dish, it suggests creativity in that you add add anything to the syrup and garnish the final product with whatever you wish. In this case, warm chocolate ganache and slivered almonds adorned the pear and a dollop of homemade vanilla ice cream was gently placed on the side. Is your mouth watering yet?
Truth be told, I’ve made poached pears before. The first time was with an Italian chef who guided me to poach them in Prosecco-delicious! The experience in Paris, however, was the French version of casual elegance in the form of dessert.
All the team needed to do was peel and poach the pears in syrup with a teabag for 10-15 minutes at medium boil after which the pears were removed from the heat to let them continue cooking while the syrup cooled. (By the way, the syrup can be infused with cinnamon, star anise, or early grey tea if desired.) The complete recipe for the pears, ganache, and ice cream can be found HERE, thanks to Le Foodist.
Enjoy!
Our grand finale – Poire Belle-Helene!
WO Frappato 2025 from Sicily was an “Ah-Ha!” Pairing
Although we had a beautiful Merlot based wine from Cotes de Bordeaux at Le Foodist in Paris, I found WO Frappato 2025 ($19.99) (sent as a sample) that was a brilliant complement to Poire Belle-Hélène.
Unlikely choice, though, right? Actually, this Sicilian red wine of the Frappato grape, a close relative to Sangiovese, produces lighter bodied, more aromatic wines. It’s considered a Sicilian gem by many since 85% of Frappato in the world is grown on the island, predominantly in the Val di Noto and Vittoria regions of the southeast. WO Frappato (WO indicates “without compromise”) is of organically grown, sustainably farmed grapes and is bottled in 100% recycled glass.
After chilling for around 20 minutes, I popped the cork. On the nose, I found delightful fresh red fruit notes of strawberries, pomegranates, and cloves. Balanced with moderate acidity and satin-like tannins, flavors included baking spice, white pepper, fresh rosemary, and the slightest hint of earth. The finish lingered – just a lovely wine at a wonderful price point.
Why This Pairing Was Exceptional
Naturally sweet poached pears are tender and when enhanced with baking spice, rich chocolate, and creamy vanilla, as in this instance, the result is a huge win. As a bonus, subtle spice and herbal notes in the slightly chilled Frappato, along with its lighter body, soft tannins to prevent astringency with the chocolate, and moderate acidity to refresh the palate after the pear and chocolate, are able to slice through the sweetness of the dish and the creaminess of the ice cream. The result was luscious flavor with a touch of complexity.
In essence, the WO Frappato 2025 never overpowered the pears, chocolate ganache or ice cream and the dish added a grandeur to the already graceful wine.
Dessert tonight? Make it simply elegant.
Cheers! ~ Cindy
