Pear Helen

For the pear Helene, peel the pears, cut them in half lengthwise and remove the core. Briefly boil the wine, sugar, vanilla pod and a little lemon zest. Then take out the vanilla pod, cut it open and scrape out the pulp with the back of a knife. Mix the vanilla pulp into the liquid. Put the pear halves into the sweet broth, simmer on low heat, depending on the size and variety of the pears, for about 6 to 8 minutes until soft, turning once carefully. The pear halves should not fall apart. Let cool in the broth.

In the meantime, heat the whipping cream with honey while stirring, and let the divided cooking chocolate melt in it.

Before serving, fill each two pear halves with some vanilla ice cream and put them together so that the pear appears whole again. Pass the sweet broth through a fine sieve and then spread it on the plates. Add some more vanilla ice cream and decorate with almonds and chocolate sauce. Finally, decorate the pear Helene with fresh mint.

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