Caramelized fennel with pear and ice cream

Bring the wine to the boil with the vanilla pod. Meanwhile, peel the pears thinly and let the stalks sit on them. Cut the pears lengthwise and scoop out the core with a small spoon. Put the half pears in the warm wine and switch off the heat source. Let the pears marinate for 30 minutes.

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.