Instructions

1. 1

   Bring the water to a boil with the sugar, the seeds and pod of the vanilla and a squeeze of lemon juice, until the sugar has dissolved.

2. 2

   Peel the pears, leaving the stalks on, and lower them into the syrup. Poach over low heat until soft but still holding their shape, then let them cool.

3. 3

   Roughly chop the chocolate. Heat the cream, take it off the heat and stir in the chocolate until it melts into a smooth, glossy sauce.

4. 4

   Toast the flaked almonds in a dry pan until golden. Plate the pears with a scoop of vanilla ice cream, pour over the warm chocolate sauce and scatter with almonds.