For the pear chips:
2 firm Bosc or Bartlett pears
1/2 cup water
1/2 cup sugar
for the sorbet:
8 Bartlett or Anjou pears
2 tablespoon lemon juice
2 tablespoon grated fresh ginger
3/4 cup sugar
1 1/2 cups water
for the warm compote:
2 tablespoon oil
8 ripe Bartlett or Anjou pears
4 tablespoons sugar
1/2 teaspoon cinnamon
1/2 cup brandy (Slivovitz)
Prepare pear chips. Slice pears lengthwise, paper thin, using a mandoline. Bring water and sugar to a boil in a medium pot. Place pears in the boiling syrup, 3 to 4 at a time. Using a skimmer or slotted spoon, remove pears and place on a baking sheet lined with a silpat or parchment. Bake pears at 200o for 1 1/2 to 2 hours or until crisp and dry. Remove from oven and cool.
Prepare the sorbet. Peel and cut pears into chunks, removing seeds. Place in a medium pot and sprinkle with lemon juice. Add ginger and cook over medium heat for 10 minutes. Add sugar and water and cook until sugar has dissolved.
Remove from heat and let pears cool. Place only pears in a food processor and puree until smooth. Discard liquid. Transfer to a bowl and freeze 1 hour.
Remove from freezer and re-blend puree, either in a mixer or food processor. Freeze until serving.
Prepare the compote. Peel and cut pears into 1 inch cubes. Heat oil in a large skillet over high heat. Add pear cubes and lower heat slightly. Saute pears until they start to brown. Add sugar and cinnamon and cook 10 minutes longer, stirring often. Remove from flame.
Pour the brandy over the pears. Carefully ignite the brandy and allow the flame to burn out. The fire will remain in the frypan and will extinguish as soon as all the alcohol is consumed.
Place 2 scoops of pear sorbet in each dessert bowl and spoon warm pear compote over. Stand one pear chip into each sorbet scoop. Serve immediately.