Pears: make sugar with one-eighth liter of water. Let caramel brown slightly, add one-eighth liter of water and make syrup. Add lemon peel and juice, orange peel, spices and vanilla pulp and poach the cored and peeled pears. The pears will keep in the syrup for a few days. Remove the pears, rub them dry. With a thin kitchen knife or a spatula, pick up a gold leaf and shape it on the pear.
Chocolate sauce: Bring some cocoa, water, rum, sugar together to a boil, flavor with rum.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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