Frangipanet pie of hazelnut with chocolate and pear

Put water, sugar, lemon, cinnamon and rose petals in a high cooking pot.

Bring the whole to the boil.

Meanwhile, peel the pears.

Cut a piece at the bottom so that they can stand upright upright.

Remove the core with a melon drill.

Add the pears to the syrup and simmer for 5 minutes.

Let them cool in the juice.

Cut the pears into fan shape: start at the top of the pear and cut down, each with 1 to 3 millimeters in between. Then give them a push-turning movement so that range arises.