In addition to this, you'll also need vanilla ice cream
Combine the water with sugar and spices in a saucepan. Add the lemon juice and bring to a boil.
Peel the pears and remove their core. Drop the pears in the boiling syrup and cook for 30-40 minutes on low heat or until the pears are tender, but not mushy.
When done, remove from heat and let them cool down in the syrup.
Combine all the ingredients in a food processor and pulse until mixed.
Spread the crumble in a baking tray lined with parchment paper and bake in the preheated oven at 350F for 10-15 minutes or until crisp and golden.
Remove from the oven and let the crumble cool completely.
Combine the egg white, salt, sugar, flour and butter in a bowl. Mix well.
Spread a thin layer of batter on a baking sheet, giving it a round shape. Keep in mind that the round needs to be slightly larger than the top of your dessert glass.
Top the tuile with sliced almonds and bake in the preheated oven at 350F for 10 minutes or until golden brown.
When done, remove from the oven and while still hot, cut 3 small holes in each tuile. I used a small round piping nozzle for this task. The idea is that once placed over the dessert glasses, the holes will allow the chocolate sauce to drip over the ice cream and crumble.
Combine the cream, milk and a pinch of salt in a saucepan. Bring to a boil then remove from heat.
Stir in the chocolate and mix until melted.
Stir in the vanilla extract and let the chocolate sauce cool completely.
To assemble the dessert:
Cut the pears into small cubes and spoon them at the bottom of your dessert glasses.
Top the pears with a layer of almond crumble.
Place a scoop of ice cream over the crumble and cover the glass with an almond tuile.
To serve, pour chocolate sauce through the tuile.
Serve right away as the ice cream begins to melt.
Recipe by Pastry Workshop at http://pastry-workshop.com/pear-crumble-dessert-desert-cu-pere-si-sos-de-ciocolata/