Stew pears in red wine syrup with almond ice cream

(may be day before): Peeling pears from top to bottom, but leaving stalks on them. In a small saucepan, in which pears fit just next to each other, bring wine with sugar and peppercorns to the boil. Turn the fire down, put pears in pan and simmer for 15 minutes. Turn out the fire and allow pears to cool in cooking water.

Remove pears from the pan. Boil off the cooking water and reduce to a light syrup. Spread golden brown in dry frying pan almond shavings. Cut pears in half lengthwise. Cut out the pear with a knife or a melon drill. Place halves on four plates. Remove ice from the freezer and let it soften slightly. Using small ice cream scoop or 8 tablespoon drenched in hot water, roll out small rolls of ice cream. Spread bread ice cream in every pear cavity and distribute almond over it. Give wine syrup over pears and serve immediately.