Peel the pears, cut in half and place in a small saucepan, cover with red wine. Add a heavy dash of liqueur and brown sugar. Simmer gently until the pears are nice and soft.

For the ice cream, mix the egg yolks with the sugar, milk and whipped cream in a large bowl. Then dry ice slowly z. b. with a. Stir in the mixer until the mixture is firm enough.

Slowly melt 3 tbsp white sugar in a pan, then stir in the almond pieces immediately and remove from the hotplate.