Easy, sophisticated and superdelish!
According to The Nibble:
“The dessert owes its origin to the opera La belle Hélène by composer Jacques Offenbach. It’s a comedic take on the elopement of Queen Helen, wife of King Menelaus of Sparta, with Prince Paris of Troy. This act of l’amour started the Trojan War, as the Greeks sailed to Troy to retrieve their queen. The opera debuted on December 17, 1864, was a big success, and the dessert was developed by Auguste Escoffier as a tribute.
The dessert is composed of pears poached in sugar syrup, topped with vanilla ice cream, chocolate sauce and crystallized violets (today sliced almonds are more commonly used).”

Don’t be scared…it’s easy!

Pears Hélène
From The Nibble
Ingredients:
lemon
Bartlett or Bosc pears
sugar
water
vanilla bean or vanilla extract
cinnamon stick, optional
vanilla ice cream (non-dairy)
chocolate sauce
candied violets or almonds
mint leaves for garnish
Get the directions at Pears Hélène
According to the Rules of the Interwebs, you shouldn’t post someone else’s entire recipe, only part of it with a link to the rest, unless you’ve changed the recipe up bigtime.

Even simpler, fewer ingredients…
Pears Hélène from Attila Hildmann (translated from German)

The Chocolate Sauce…
Vegan Hot Fudge and Chocolate Sauce from Dana at My Little Celebration
Double Chocolate Sauce from Mattie at VeganBaking
Chocolate Ganache from Isa Chandra at Post Punk Kitchen

The (Non-Dairy) Ice Cream…
So Delicious makes 5 varieties of vanilla and so many other screamingly amazing flavors!

Name your favorite non-dairy ice cream!