Stuffed Pears

Put 500 ml water, 1 tbsp lemon juice and some sugar into a pot and bring to a boil until the sugar has dissolved.

Peel the pears, halve them and neatly remove the core.

Place the pear halves in the hot syrup and let them poach just below the boiling point until nearly cooked but still firm.

Stir the remaining lemon juice with the finely ground walnuts, sour cream, 4 tbsp sugar and vanilla sugar into a creamy filling.

Remove the pear halves from the syrup, let them drain briefly and generously fill the cavities with the nut cream.

Arrange the stuffed pears on plates and serve with whipped cream and chocolate sauce.