Poire Belle Hélène

Mix the sugar with the lemon juice and 300 ml of water. Bring to a boil until the sugar has dissolved and the water becomes clear and viscous. Add the lemon zest.

Meanwhile, peel the pears with a peeler and let the stalks sit. If necessary, cut a slice from the bottom so that the pears can stand upright.

Put them carefully in the syrup and poach about 10 minutes with the lid on the pan. Allow the pears to cool in the syrup.

Roast the almonds in a dry frying pan until golden brown. Heat the whipped cream and melt the chocolate. Stir well to a smooth sauce.

Put the pears in deep plates and add a bread roll of ice cream. Pour the chocolate sauce over it (or serve it separately) and sprinkle with the almonds.