60g of dark chocolate, chopped
2 tablespoons of butter
1 can of pear halves (480g)
For the sauce
1 tablespoon of ground almonds
1 tablespoon of cornstarch
1 tablespoon of freshly squeezed lime juice
1 tablespoon of dark rum
1 cup of heavy cream (240ml)
60g of dark chocolate, chopped
2 tablespoons of butter
1 can of pear halves (480g)
For the sauce
1 tablespoon of ground almonds
1 tablespoon of cornstarch
1 tablespoon of freshly squeezed lime juice
1 tablespoon of dark rum
1 cup of heavy cream (240ml)
In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter, stirring gently
Set aside
Drain the pears, reserving 120ml of the syrup and pat them dry with paper towels
Arrange the pears on a wire rack with the cut side down
Place a sheet of parchment paper under the rack or place the rack over a serving dish
Using a spoon, drizzle the melted chocolate over the pears
Refrigerate
Prepare the sauce: In a small saucepan, combine the ground almonds, cornstarch, lime juice, and reserved pear syrup
Cook over medium heat, stirring constantly, until the sauce thickens (about 3 minutes)
Let it cool slightly
Add the rum and refrigerate for about 2 hours
In a blender, beat the heavy cream until soft peaks form
Combine with the cooled sauce until smooth
Distribute in eight serving dishes, arrange the pears on top, and serve immediately
226 calories per serving
