Poires Belle Helene, the Classic French Pear Dessert

1. Gather the ingredients.

2. Combine cinnamon sticks, sugar, and 1/2 cup of water in a medium saucepan.

3. Bring the mixture to a boil over high heat. Reduce heat to medium-low and simmer, undisturbed, until the sugar melts and the mixture becomes syrupy and turns golden, about 10 minutes.

4. Turn heat to low. Gently whisk in remaining 2 cups water.

5. Add the pears to the syrup. Bring to a gentle simmer over medium-low heat, gently turning in the syrup frequently until the pears are just tender, 8 to 10 minutes. Test for doneness with a knife by pricking in the thickest part of the fruit. The pears are poached when they are just cooked through, but not completely soft. Be careful not to overcook or the pears will collapse.

6. Let the pears cool in the syrup, turning occasionally until they are room temperature. Lift pears carefully from pan with a slotted spoon.

7. Serve with 2 small scoops of vanilla ice cream and a drizzle of chocolate sauce. 

How to Core a Pear

1. Lay the pear on its side. Using a sharp knife, take a thin slice from the base of the pear; this will expose the core and also create a flat surface on the base.

2. Take a paring or vegetable knife and very carefully cut tight in and around the core (keep as close as you can to the core so as not to spoil the fruit or risk breaking through).

3. The core should come away easily. If not, use a teaspoon to scoop it out.

Which Pears to Use for Poire Belle Helene

Choose firm but not overripe, unblemished pears making sure the stem is still intact. A favorite is the Bosc pear, which has smooth, even skin and shape, making it easier to peel.​