This is Pierre Herme's Concorde but done in miniature and my Pear Ice Cream with Pear Chips.
To make the chips: slice the pears very thin (skins on), dust with powdered sugar and bake in a convection oven at 200 degrees for about 2 hours.
To make the ice cream: saute peeled, cored & sliced pears with a little sugar and lemon juice. Saute until all the liquid is removed and the pears are caramelized. Let cool and puree in a food processor to a chunky sauce. Refrigerate overnight then add to creme anglaise and freeze in an ice cream machine. When done let ripen in the freezer for a few hours then use as needed.
I served this last night at a Wine Dinner. It was a hit!!