Pears Belle Hélène

1. Drain the pears and cut them in half. Bring the pear syrup to a boil in a small saucepan and add the kirsch off the heat.

2. Quickly dip the ladyfingers in the syrup and arrange them in the bottom of four transparent glasses. Place the pear halves on top and refrigerate. Filter the syrup and set aside 10 cl.

3. Cut the chocolate into pieces and melt it over low heat with the syrup.

4. Place a vanilla ice cream scoop and pour the chocolate sauce over. Serve immediately.

Photo credit: Sucré Salé