For the pears:
250 ml light-coloured
50 g crystal sugar
1 organic orange
1 vanilla pod
For the caramel:
200 g crystal sugar
80 g flaked almonds
1 pinch of salt
200 ml cream
200 ml chocolate sauce
4 scoops of vanilla ice
Mix beer and sugar in a pot. Using a peeler, cut off
3 strips of peel from the orange, halve the orange and
squeeze the juice.
Cut the vanilla pod lengthwise. Stir orange peel,
orange juice and vanilla pod into the beer-sugar
mixture. Bring the liquid to the boil and let it simmer
for 5 minutes.
Peel and halve the pears and cut out the core.
Put the pears in the pot and let them simmer for
30 minutes. Then remove from the liquid and let them
cool down for 1 hour.
Meanwhile, melt the sugar for the caramel in a pan.
Stir in the almonds and salt. Spread the mixture on a
piece of baking paper and let it harden for 30 minutes.
Whip the cream until stiff. Spread the chocolate sauce
on plates. Place some cream, a scoop of ice cream and
a pear half on the sauce. Coarsely chop the almond
caramel and sprinkle it on top.