Poire belle Helene (poached pears with chocolate sauce)

Trim the stalk end of each pear.

Remove the core from the base with a knife and a melon baller, aiming for the seeds only.

Peel the pears.

Brush evenly with lemon so they do not darken; hold in water with ice and lemon juice.

Combine sugar, lemon zest, half a vanilla pod and water; bring to a boil.

Turn the heat down, add the pears to the boiling syrup, make sure they are covered, lay a circle of parchment on the surface, put a lid on.

Simmer gently, no boiling bubbles, 15 to 20 minutes until the pears are fully cooked.

Remove the parchment, take off the heat and let the pears cool completely in the syrup.

About 10 minutes before serving, set up a bain-marie with the top pan not touching the water; melt the chocolate with a little water over a low fire.

Add warm cream bit by bit, letting it melt in each time, until the sauce is smooth and liquid enough; never cold cream.

Plate: chocolate sauce on the side of the plate, a little cream to seat the ice cream, a pear in the middle, ice cream alongside.