Pear Cream Cake

Pare and halve the pears, removing the seeds

Mix sugar with water and cook the pears until they're tender but not mushy

Let it cool

Prepare the cream

Mix milk with egg yolks, sugar, vanilla, and cornstarch

Whisk well to break down the eggs

Cook over low heat, whisking constantly, until it thickens

Remove from heat and let it cool, whisking occasionally

Arrange the pear halves on a flat plate, and top each with a spoonful of cream

Fill each pear half with a little fruit gelatin

Melt chocolate and milk over low heat, whisking constantly

Remove from heat and let it cool, whisking occasionally

Spoon decoratively over the pears

Serves 12

Note: You can also use poached pears

If desired, add a splash of rum to the gelatin

Total calories: 3035.