Poire belle Hélène
This lovely yet simple dessert, created originally by French chef Auguste Escoffier, is perfect for the upcoming holidays. A showstopper that is as delicious as it's beautiful, the components can be prepped days in advance and quickly served in large quantities, making it the perfect menu item for those upcoming holiday dinners and parties.
Since I used someone else's recipe without modifications, I'm just going to link it here instead of copying it out so the original author can be credited.
I found a set of 12 silver plated dishes on eBay that were perfect serving dishes. You can find similar ones here and here!
Note: Once the pears were poached, I saved the poaching liquid and reduced it by about half. I used it as a cake soak and a syrup for drinks. Try mixing it with ginger ale for a festive punch!
