Pere Al Cioccolato

For the vanilla sauce

1. Put milk and cream in a saucepan. Cut the vanilla pod lengthways and scrape out the seeds, add them to the cream-milk mixture together with the vanilla pod. Heat everything on low heat for at least 20 minutes.
2. In the meantime, beat the egg yolks and sugar to a frothy cream. Then pour the cream-milk mixture through a fine sieve onto the egg yolk. Mix the cream with a whisk.
3. Let the whole thicken again over low heat (do not boil). As soon as the vanilla cream is ready, put it in a bowl and cover with cling film, the film should be in contact with the cream so that it does not skin, and keep it cool.

For the pears

1. Put the sugar and water in a saucepan and heat them up. In the meantime, peel the pears (leave the stem on) and as soon as the sugar has melted, let the pears simmer for about 20-25 minutes, until they are tender but still firm.
2. Then remove the pears from the syrup and pat dry with kitchen paper. Place the pears in the refrigerator, covered with cling film.

For the chocolate sauce

1. Divide the chocolate block into small pieces and chop very finely in the mixer and place in a bowl.
2. Heat the water and slowly pour it over the finely chopped chocolate, always stirring to avoid lumps. Pour in the heated cream, stirring constantly.

The serving

1. Take the pears out of the refrigerator, quarter them and remove the stem and base. Then cut them into thin slices. Pour the vanilla sauce onto the serving plate as a mirror and distribute it. Place the pear slices on top and then pour the still warm chocolate sauce over them.