La Cocotte Verte

Poires belle Hélène is a classic French dessert of poached pears served with vanilla ice cream and chocolate sauce. This recipe adds a decadent twist by oven-poaching the pears and stuffing each with a luscious hunk of almond paste, then further guilds the lily by adding a dollop of Provence lavender honey to the chocolate sauce, its subtle floral notes enhancing the flavor of the pears.

Foie gras is not difficult to cook, but it must be cooked quickly otherwise it will dissolve into a puddle of expensive melted fat. Its unctuous richness pairs nicely with sweet, juicy pears and nutty mâche leaves.

Juicy wine-poached pears bedded in chewy almond frangipane, surrounded by a rich, crisp tart shell. A perfect tart for Autumn, even more perfect when accompanied with a glass of chilled Muscat.