Classic Poires Belle Hélène

Peel 200 gr Pears, keeping the stems attached, and trim a thin slice from each base so the pears can stand upright securely.

Toast 10 gr Sliced Almonds in a dry skillet over medium-low heat for 2 to 3 minutes until light golden and fragrant, then set aside.

Combine 200 ml Water, 30 gr Sugar, ³/₄ tbsp Lemon Juice, 3 ml Vanilla Extract, and 2 gr Cinnamon (sticks) in a medium saucepan.

Warm the saucepan over medium heat, stirring gently until the sugar crystals dissolve completely and the syrup reaches a simmer.

Submerge the prepared peeled pears into the hot poaching liquid, reduce heat to low, and simmer gently for 15 to 20 minutes until tender when pierced with a paring knife.

Remove the pot from the heat, gently lift out the pears, drain off excess syrup, and transfer them to the refrigerator to chill thoroughly.

Heat 25 ml Dairy Cooking Cream in a small saucepan just until steaming, take off heat, then whisk in 30 gr Dark chocolate and 1 tsp Butter until glossy and completely smooth.

Stand one chilled poached pear upright in each serving bowl, arrange 60 gr Ice cream alongside, ladle warm chocolate sauce generously over the pear, and scatter with the toasted sliced almonds.