Pear Helene

Ingredients

Directions

1. 1

   Wash the lemon hot, rub dry and peel the peel thinly. Halve the lemon and squeeze the juice. Bring 1/2 litre water, white wine, sugar, lemon juice and peel to the boil in a large pot. In the meantime peel and halve the pears. Remove flowers and cut out the core with a ball cutter. Put the pear halves into the boiling broth, cover and cook over medium heat for 15-20 minutes. Let the pears cool down in the stock.

2. 2

   Break chocolate into pieces or chop roughly. Heat the cream in a saucepan, turn off the heat and melt the chocolate in the hot cream while stirring. Lift the pears out of the stock and let them drain. Form 4 large vanilla ice cream scoops with an ice cream scoop and arrange each with 2 pear halves on 4 plates. Spread some hot chocolate sauce over them and serve immediately. Add the rest of the sauce extra

3. 3

   waiting time approx. 1 1/2 hours