Melt the sugar and deglaze with the water. Clean the pear (necessarily with the peel) and add finely diced.
Add the star anise and vanilla and cook the pears until soft, puree and set aside to cool. Then add the creme fraiche and cream and freeze in the ice cream maker. Boil the verveine in a little water and let it steep. Melt the sugar and deglaze with the verveine broth.
Stone the plums, add them and bring to the boil. Add the cinnamon stick and let it infuse.
Before serving, take out half of the plums, remove the cinnamon and puree the sauce.
Dissolve the starch with water and add – bring everything to the boil again and cool. Cut about 10 x 6 cm slabs from the puff pastry. Peel the fully ripe peach and cut it into sticks of about 1 x 1 cm.
Place the peach on the puff pastry, season with a little brown sugar, 5-spice powder and the syrup.
Brush the edges with a little beaten egg white and roll up. Fry in hot vegetable oil and degrease on paper towels. Serving:
Pour a mirror with the plum compote sauce, put on some plums.
Twist off two dumplings from the ice cream and add them. Add two puff pastry rolls.