Pear Wedges in Orange Caramel

Wash the untreated orange with hot water and dab dry. Peel a strip of peel about 8 cm long so thinly that none of the thin white inner skin adheres. Slice the peel into razor-thin shavings. Squeeze all the oranges and measure out 100 cc of juice per orange. Melt sugar in a thick-bottomed saucepan until golden brown caramel. Stir in liqueur and juice, add orange zest. Make caramel in open saucepan, stirring until completely dissolved, then cook until viscous. Remove skins from pears and cut into quarters. Carefully remove the core. Cut the quarters into narrow wedges, sprinkle with juice of one lemon. Divide the pears evenly on plates and cover with the lukewarm caramel. Add chocolate ice cream, decorate with rose petals and violets.

Tip: Feel free to use better chocolate – the more delicious the result!

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