The Romance of Pears in Paris

Is photography like painting with pixels?

The first time I went to  Paris, was just after college and I was backpacking through Europe alone. I ended up there sometime in early autumn. One night, I treated myself to  dinner at the famous four star restaurant, "La Coupole", on the Boulevard Monparnasse. The romantic, artsy side of me wanted to sit in the same booths as F.Scott Fitzgerald, Hemingway, Henry Miller and Picasso. 
 I don't remember what I had for dinner, but for dessert, I had Poires Belle-Helene, a poached pear on top of French vanilla ice cream topped with dark chocolate sauce. Maybe it's because I was in Paris, the city of romance, that I think Poires Belle-Helene is one of the most romantic desserts. 
It's not very complicated, especially if you choose to use pre-made chocolate sauce. Since autumn is pear season, it put me in the mood for this elegant dessert. Sigh! Perhaps the next time I go, I won't be alone!

I think pears might be my favorite thing to paint.  

Poached Pears
1 bottle of sweet white wine like a riesling or champagne. I used prosceco.
1 cup water
3/4 sugar
4 firm pears, such as Bosc or Bartlett

Core pears from the bottom, leaving the whole pear intact.

1. Peel pears up to the stem and core from the bottom
2. Bring water and sugar to a boil in a large dutch oven or sauce pan, add pears and reduce heat to low.
3. Cover and simmer for about 30 minutes or until pears are tender, but not too soft.
4. Remove pears and put in a serving dish, (see below) refrigerate until ready to use.

Naked pears, post-poaching, waiting for their chocolate robes.

Dark Chocolate Sauce
8 oz. chopped dark, semi-sweet or bittersweet chocolate
7 tablespoons unsalted butter, softened
1/2 cup sugar
1/2 cup heavy cream
1/4 cup hot water

1. Combine all the ingredients in the top of a double boiler. 
2. Simmer on a medium low heat and stir until chocolate is smooth, about 5 minutes.
3. Remove from heat and add:

1 teaspoon vanilla
and a pinch of regular salt.
Remaining chocolate sauce will keep about a week in a covered container in the fridge.

Poires Belle-Helene

To serve, put a scoop  or two of vanilla ice cream  and 1 poached pear in a dish. Drizzle with chocolate sauce.