Chocolate and pears are a classic combination, and the almond tuiles bring added crunch and flare.
Peel the pears, leaving the stalk on if possible. Slice off a thin disk from the bottom of the pear so that it can stand upright. Then from the bottom, remove the core, being careful not to pierce the flesh.
In a saucepan large enough to stand the pears in, simmer the sugar, white wine and water. Split the vanilla pod, and add to the pan along with the cardamon.
Place the pears upright in the pan and cook for 20 minutes until tender (use a cocktail stick to make sure they're cooked all the way through).
When the pears are cooked, remove the pan from the heat and allow the pears to sit in the syrup until ready to serve so they absorb the flavour of the vanilla and the spice.
Place the cream in a pan until it boils. When it comes to the boil, remove from the heat and gradually mix in the chocolate. The sauce should be shiny and smooth. If there are any lumps, place the pan back on the heat and whisk, then pass through a sieve.
Melt the butter over a low heat. Remove from the heat and stir to cool slightly.
Stir in the rest of the ingredients, making sure not to break up the almonds too much. Leave the dough to rest until needed.
Pre-heat the oven to 180'C.
When ready, spoon two or three smears of batter onto a baking tray lined with baking paper or a silicone mat.
Bake until the tuiles' edge are golden brown and the centre looks dry, about 5-8 minutes. If the biscuit's centre look wet or greasy, it is not quite ready.
When the tuiles are done, you need to work quickly. Use a spatula to peel the tuiles off the baking tray, and either curl them over a rolling pin or into a muffin case (to form a cup).
Leave to set completely before removing from the rolling pin/muffin cup. Meanwhile, bake another batch of tuiles.
Warm the chocolate sauce if necessary, and pour a pool into individual plates.
Drain the pears on a sheet of paper towel, and place on the chocolate sauce.
Garnish with a tuile. Serve immediately.
«The pears will keep in the poaching liquor for up to 5 days in the refrigerator. Serve warmed or cold when needed. The tuiles will keep in an airtight tin for about a week.»