For pear Helene with chocolate, boil an eighth of a liter of water with the sugar, wine, juice of one lemon and the halved vanilla pod. Peel the pears, cut them in half, remove the core, the stalks and the buds.
Put the pear halves into the broth and let them simmer at low temperature for 10 minutes.
Remove pears with a skimmer and let drain. Break the chocolate into pieces and melt it in one eighth of a liter of water at low temperature.
Arrange the cooled pears on the vanilla ice cream and pour the chocolate sauce over them.