2 (1 pound) cans pears in heavy syrup, drained and syrup and reserved separately
4 tablespoons dark rum
4 ounce milk chocolate baking chip of bar
1/2 cup whipping cream, whipped with 3 tablespoons sugar or 3 cups vanilla ice cream
6 mint sprigs for decorations (optional)
Pere Al Cioccolatto
In a medium saucepan set on medium to medium-high heat, cook the pear syrup until reduced to 1/2 cup. This will take about 25 minutes. Stir in the rum and cook for 1-2 minutes longer. Add the chocolate and stir until the chocolate is melted and completely incorporated. Remove from the heat. Let the sauce sit for 10-15 minutes to cool slightly and thicken.
To serve, place 2 pear halves on a plate with the cut-side-down. Drizzle with the cholcolate sauce and top with a dollop of the whipped cream and sprig of the mint, if you wish. (If using ice cream instead of whipped cream, put a scoop of ice cream next to the pears and then drizzle with the chocolate sauce).
For more elegant presentation, puddle the chocolate sauce on the plate, Cut the pears into fans and place on the sauce. Decorate with the whipped cream and mint.