Caramelised fennel with pear and ice cream

Scrape the fennel tubers into thin slices. Heat the butter in a (heavy) pan with a thick bottom and fry the fennel for about 10 minutes at a low setting until it is softer and has some color.

Add the honey and a pinch of salt and let the fennel caramelise in the honey in 5-8 minutes. Scoop occasionally. Let the fennel cool down until lukewarm and scoop the lemon zest through it.

Spread the caramelised fennel over 4 deep plates. Remove the pears from the wine and lay them up with the hollow side up.

Place a bread roll ice cream in the hollow of each pear and garnish with some fennel green.