Felicity Cloake shares recipe for poached pear dessert named after operetta
Food writer Felicity Cloake explains the history and preparation of a vanilla-scented poached pear dish topped with hot chocolate sauce.
Origins of the dessert name
The dish takes its name from Offenbach's 1864 operetta about Helen of Troy. French chef Escoffier named this specific pairing after the work's heroine, Hortense Schneider.
Selection of firm fruit
Experts agree that firm pears are required for best results when poaching. Soft fruit will fall apart during the cooking process and should be used for cake instead.
Flavor combination details
The dessert consists of vanilla-scented pears served with a hot chocolate sauce. Nigel Slater describes the marriage of these two ingredients as extraordinary.
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