+Arejay fortyseven Don't get me wrong-I love his cooking and have even tried some of his recipes. I'm not an experienced cook, though, and I'm not familiar with his qualifications.
I had a bit of a happy accident while making these. I didn't have any chocolate to make the chocolate sauce so I decided to reduce some of the poaching liquid down into a syrup to serve it with. I forgot it on the stove and by the time I got back to it it was caramel, and it was amazing.
When I studied abroad in Paris, the wife of the adorable elderly couple I lived with made this as dessert for one of our weekly dinners. Beautiful and delicious! Thanks for bringing back good memories. 😊
made poached pears last week using a bottle of plum wine, vanilla bean no sugar needed. Used homemade burnt butter caramel sauce and vanilla ice cream. guests were overwhelmed.
+MissDarcei Poached bear's gonna be a rather tough and fatty piece of meat... speaking of which, you gotta roast 3-4 hours and season well. Unless..... it's made into a well-spiced, cured, smoked sausage....
this is a very elegant and decandent dessert.great for a candlelit dinner for two,or the holidays.VERY NICELY DONE.thank you so much for sharing with us today.
I just learned how to make these in class last week! we made the syrup separate though and flavored it with cinnamon and star anise. we also made a savory version with red wine.
Ate these pears yesterday---so dang good! I think I could just serve that leftover syrup straight in shot glasses. I subbed out a cup of juice for some of the water and sugar only because I drained a couple of cans of peaches for something else and would've just thrown it out. Fantastic!
I'm watching a second time because it looks so good. At first the picture looked like a pear and fig now I know it's ice cream. Definetly making it. I also watched the fig video. Delicious
made it today i used a variety of pears that had almost invisible seeds, but when i boiled them they developed a yellowish color and also became rock solid I ate them raw, and the seeds were perfectly edible so if you're making this, choose one of the varieties chef john recommended the chocolate sauce I made without a recipe was also too dense and overpowering
I want to argue with that but dang it you were right... The only one I could think of is white chocolate and raspberry,which is practically cheating... Chocolate and orange peel sounds nice though,not sure if that counts.
I want to see this with some gold leaf added at the top of the pear. Maybe start the chocolate coating just a bit lower down on the fruit, so that the translucent pear skin will still be visible below the gold. Although I don't know if gold leaf works on chilled desserts.
for some reason I always find myself watching Chef John in the middle of the night around 2am. hard to get by the crossroads between getting some food or go to sleep :/
Chef John , how do you feel about adding some wine to the poaching liquid , perhaps a little sweet sherry or champagne maybe ? Is there any way to stuff the cavity , raisins or pistachio ? The pairs in my part of the world (Australia) are real good .
Dear John: I would like to make them for Christmas. Can I use unpeeled red pears? Thank you for sharing. P.S.: Last year I made Whole Clementines Confit (served with vanilla ice cream). It was beautiful and delicious!
Chef, can I chill the pears a few days before soaking in chocolate before serving? And how long should I take out the pears from the fridge as I think the inside of the pear is still too cold while the outside of the coating is warm. Thank you.
Another fantastic Recipe!! Every Time I go to purchase Vanilla Bean, they aren't sealed properly.... Which I find very strange and won't purchase them that way... Vanilla Bean is amazing tho... 😊😊
This was named after an opera ! (even if ye it's also a clever pun with the pear's name) A light opea, but opera nothemess, by Ofenbach . About Hellen of troy, hence the name. Also Escoffier isn't the poster boy for any kind of french cuisin, he's the sybol of big 19th century bourgeois cuisine. Jis recipe are rich, complex and often take a lot of time to do as written. For more modern and modest people, some adaptation is a good idea, definitively.
Check out the recipe: www.allrecipes.com/Recipe/245028/Poached-Pears-Belle-Helene/
Did you go back to each of your videos to link to their respective blog post entry? That's commitment right there.
@@drawingablankesq 111¹no no no
The reasons why I am subscribed:
5% for his voice
30%for the cooking
65% for his humour
+s h joo For me it's about 50% voice, 40% humor, and 10% cooking.
+Arejay fortyseven Don't get me wrong-I love his cooking and have even tried some of his recipes. I'm not an experienced cook, though, and I'm not familiar with his qualifications.
+Arejay fortyseven Yes by his "masterful" removal of vanilla seeds, a rookie could cut that vanilla bean better.
Dont forget the 23% cayenne
I had a bit of a happy accident while making these. I didn't have any chocolate to make the chocolate sauce so I decided to reduce some of the poaching liquid down into a syrup to serve it with. I forgot it on the stove and by the time I got back to it it was caramel, and it was amazing.
That sounds lovely.
Nice! A pear caramel!
RandomJoker13 pearamel
Sometimes the best dishes are the accidents.
was the pear flavor obvious enough in the caramel to stand out as different than store bought?
When I studied abroad in Paris, the wife of the adorable elderly couple I lived with made this as dessert for one of our weekly dinners. Beautiful and delicious! Thanks for bringing back good memories. 😊
Ermergerrrrsh
Paris for Poires Belles Helene!
"I have had a lot of experience , also known as old age" 😂😂 this is why I'm subscribed it's this humor 😂
Instead of pears can I use margarine
+Raffaele M yes
+Raffaele M Of course! But leave out the vanilla in the poaching liquid. Margarine poached with vanilla would be disgusting.
+beeble2003 I am pretty sure you could substitute the vanilla beans with Cumin seeds. Magarine and cumin is a lovely combination.
margarine is considered plastic!
Vi Ma you do know how stupid your comment is right?
made poached pears last week using a bottle of plum wine, vanilla bean no sugar needed. Used homemade burnt butter caramel sauce and vanilla ice cream. guests were overwhelmed.
Sounds amazing:)
At some times... never understand those thumbs down. This is a top notch recipe. Thank you chef.
Totally read that as 'Poached Bear' and I was like whooaaaaaaa
+MissDarcei mmm I could use some bear... yummy
+MissDarcei or "Poached Chef John" as it's more commonly known in certain communities.
+MissDarcei I wouldn't be surprised if Chef John cooked up some poached bear.
+MissDarcei Poached bear is really good when served with poached pears.
+MissDarcei Poached bear's gonna be a rather tough and fatty piece of meat... speaking of which, you gotta roast 3-4 hours and season well. Unless..... it's made into a well-spiced, cured, smoked sausage....
I love his sing song voice. So innocent and helpful. Very nice to listen to
The simplicity of this dessert what makes it so delicious.
this is a very elegant and decandent dessert.great for a candlelit dinner for two,or the holidays.VERY NICELY DONE.thank you so much for sharing with us today.
Gosh darn, Chef John! So inspiring!
I just learned how to make these in class last week! we made the syrup separate though and flavored it with cinnamon and star anise. we also made a savory version with red wine.
I'm not even that into food or cooking but chef John is so charismatic I've decided to try this because I love pear
I covered my green apple with Nutella and imagined if it was this
hugs...
Luna McNair very practical, you save yourself a loooooooot of time 😂
@tommygirl20247 Wrap an apple in aluminum foil and cool over a fire, it's awesome.
O, thank goodness!
I had 'Poires Belle Helene' in Paris when I visited a French friend at 25...
It's an unforgettable dessert, and I *will* try this!!
Mmmmm, this looks yummy! I've never heard of this before! It looks so fancy, but the recipe seems fairly straight-forward. I might have to make this!
You are so smart. Coring the pears first. Of course! Thanks, CJ!
Hilah Cooking your channel is dope
I laughed so hard at "a little touch of sugar" that my cat looked at me like I'd lost my mind
Beautiful presentation , I always poach with wine , haven't tried with just water ,sugar ..., will definitely try these opera ones:)
Heghineh that sounds so good
Ate these pears yesterday---so dang good! I think I could just serve that leftover syrup straight in shot glasses.
I subbed out a cup of juice for some of the water and sugar only because I drained a couple of cans of peaches for something else and would've just thrown it out.
Fantastic!
his narration is superb!
I'm probably never going to make this but it was soothing to watch!
"Speakin' of operas... lotta death in operas..." I died
You are simply awesome Chef. Your recipe sounds so simple.
i had a dutch cook book once that had a recipe like this but it used red wine cinnamon corriander and some other spices, looked really good
That looks elegant and delicious
Man, that is really a fine recipe. Love to see how you always create these wonderful desserts.
Oh Yeah. Excellent commentary and presentation. Beautifully done vid ! Thank you, Yuma,AZ.
I'm watching a second time because it looks so good. At first the picture looked like a pear and fig now I know it's ice cream. Definetly making it. I also watched the fig video. Delicious
I am the Boss of my Bosc! Can't wait to make this!
If someone makes this for their family and friends, they will be getting huge compliments.
Pearfect!
Donal Skehan 😍
Mr. Skehan, do you also have a recipe for poached pears?
Dude. I can't believe you don't have a food tv gig. Keep it coming mate.
chef John should make a popin' cooking kit! who agrees?
that would be funny to see
How old are you?
make as in produce one with his face on it (chef john's popin superbowl chicken wings kit) , or just mix it together?
Would watch for the jokes he'd make about it. XD
***** he should do both honestly
Love it!
I love this channel so much.
omg 21 minutes ago, I was so close chef john! I'm new to your videos, but I took the liberty of watching all of them to date so I know whats going on!
OMG what an enjoyable voiceover!
made it today
i used a variety of pears that had almost invisible seeds, but when i boiled them they developed a yellowish color and also became rock solid
I ate them raw, and the seeds were perfectly edible
so if you're making this, choose one of the varieties chef john recommended
the chocolate sauce I made without a recipe was also too dense and overpowering
Good and easy to learn as good as usual 👍
Absolutely wonderful! Thank you John!
I felt like I was watching an awesome romantic comedy/culinary art class. "When Harry Met Sally" meets Le Cordon Bleu. Love it!
So 70s! Great memories of my grandma.
you got my attention at chocolate sauce
The reason y I subscribed
100% sense of humour
I generally detest fruit with chocolate (thanks to those AWFULLLLL chocolate oranges that you break), but this looks absolutely amazing!
I agree, chocolate with orange is the WORST combo, chocolate/cherry is also awful 😖
I want to argue with that but dang it you were right... The only one I could think of is white chocolate and raspberry,which is practically cheating... Chocolate and orange peel sounds nice though,not sure if that counts.
Great stuff I can actually make. Thank you!
I like pears and will enjoy them even overcooked or cooked in a nondescript way.
How long until the plate gets poached? My plate never got tender. My ice cream got super tender though.
Ty Mr clean
I've always wanted to learn how to make this!
OMG. This looks amazing.
You're a GENIUS !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
So classy and a great recipe
My mother make this with really good red whine, and it's just amazing..
This will be a great thing to try! Looks so easy!
It looks amazing
good stuff. One of my favorite dishes!
this looks great chef!
We love your videos! This looks amazing!
A pear peeler is basically a potato peeler..love Chef John :)
Your voice has a most interesting melodic cadence
Thanks very much for this I really appreciate,pls the video for chocolate sauce the recipe and method of preparation
I want to see this with some gold leaf added at the top of the pear. Maybe start the chocolate coating just a bit lower down on the fruit, so that the translucent pear skin will still be visible below the gold. Although I don't know if gold leaf works on chilled desserts.
I miss when you'd reply to people with super sassy remarks. Haha. :P But I still love the videos!
for some reason I always find myself watching Chef John in the middle of the night around 2am. hard to get by the crossroads between getting some food or go to sleep :/
I would recommend using ganache as that will actually coat the pear and give a much more luxe appearance on the plate.
Chef John , how do you feel about adding some wine to the poaching liquid , perhaps a little sweet sherry or champagne maybe ?
Is there any way to stuff the cavity , raisins or pistachio ?
The pairs in my part of the world (Australia) are real good .
Oh em gee! I'm looking forward to making this.
Dear John:
I would like to make them for Christmas.
Can I use unpeeled red pears?
Thank you for sharing.
P.S.: Last year I made Whole Clementines
Confit (served with vanilla ice cream).
It was beautiful and delicious!
Great video!!! I was wondering if you can use Anjou pears instead of Bosc pears???
Believe it or not, that dusting of cocoa powder is also great with a tiny sprinkle of cayenne in it!
Isn't sugar crystalized lavender a thing on these? :)
+Jannick Reitz Yes.
Food Wishes omg that sounds so good can you show us that too? Food wish.
Hi chef john please can you some pear recipes with jack daniel's glaze like at TGIs
Chef John is awesome
This looks amazing!
Prettiest plating I've seen from you yet.
There are some corers for peppers that do the coring job really well
yum! i love pear belle helene...pretty easy too :)
If you didn't pick up that last piece of vanilla bean goodness at 3:12 I'm pretty sure my eye would be twitching for eternity. So, thank you.
I feel like a sweet balsamic reduction sauce would taste better but this looks like a great recipe. Thanks John
What could I pair with this pear?
ba dum tss
Brent Topa a nice dessert wine like a Sauternes.
Wow! this looks so delicious, I love chocolate, I'll try it without the vanilla ice cream, that will be too much for me :D
Can I add cayenne to this?
I actually recommend putting some chili in the poaching liquid. It's incredible.
For some strange reason, I was just thinking the same thing.
Sprinkle the ice cream with Cayenne for coloring.
Gordon Ramsay does!
How long can they last in the fridge while they’re submerged in the syrup?
Chef, which handheld citrus juicer would you recommend? Which one are you using here?
Chef, can I chill the pears a few days before soaking in chocolate before serving? And how long should I take out the pears from the fridge as I think the inside of the pear is still too cold while the outside of the coating is warm. Thank you.
6:44 droplet falls on plate, 6:45 droplet gone! movie magic!
I'm a bit of a sucker for Bartlett when it comes to my pears, would they work as well as Bosc in this recipe?
OUTSTANDING!
Hi All - I made these and Chef John's Smoked Goose recipe for Christmas. They were both hits, but people were way more excited by the pears! LOL
“But, thankfully, I have a lot of experience. Also known as old age.” LOL 😂🤣
looks so good thank you
added a little bit of gorgonzola to that choclate - booom! so amazing
Lot healthier than most desserts.
OH this comes on the heels of Claudia from Master chef winning with her dessert poached pear in hibiscus. Nice!
Another fantastic Recipe!! Every Time I go to purchase Vanilla Bean, they aren't sealed properly.... Which I find very strange and won't purchase them that way... Vanilla Bean is amazing tho... 😊😊
I'm going to use the poached pears for a pear tart I'm making for a party. :)
This was named after an opera ! (even if ye it's also a clever pun with the pear's name) A light opea, but opera nothemess, by Ofenbach . About Hellen of troy, hence the name.
Also Escoffier isn't the poster boy for any kind of french cuisin, he's the sybol of big 19th century bourgeois cuisine. Jis recipe are rich, complex and often take a lot of time to do as written. For more modern and modest people, some adaptation is a good idea, definitively.