Poach the pears

Peel the pears (leave the stems), then place them in a small pot and cover with cold water. Add the sugar, half of the lemon, and 2 vanilla beans. Bring slowly to a boil, then let simmer gently until soft. Remove from the heat and let them chill in the cooking liquid. Once the pears are chilled, split them in half lengthwise and remove the center part with a melon ball scoop. Place the pears’ cooking liquid back on the stove and reduce until it’s a syrup consistency, then keep it cool.

Warm up the heavy cream, add the butter and the chocolate, and mix until the chocolate chips are completely dissolved and the sauce is smooth and shiny.

Keep the mixture warm.

On a rimmed baking sheet, lightly toast the slivered almonds under the broiler until golden brown.

Plate up the dessert

In a champagne coupe, a martini glass, or a bowl of your choosing, place a scoop of ice cream. Arrange half of a poached pear to stand up or lean on the ice cream, cover the pear with the warm chocolate sauce, and place some of the reduced pear syrup around the pear in the cup. Repeat until all six pears are arranged and covered in chocolate sauce and pear syrup. Sprinkle a few slivered almonds over each and serve right away.