Rum Pear

Name: Rum Pear
Yield: 8
Ingredients: 60 g of dark chocolate, chopped; 2 tablespoons of butter; 1 can of pear syrup, halved (480 g); For the sauce; 1 tablespoon of ground almonds; 1 tablespoon of cornstarch; 1 tablespoon of lemon juice; 1 tablespoon of dark rum; 1 cup of heavy cream (240 ml)

1
60 g of dark chocolate, chopped
2
2 tablespoons of butter
3
1 can of pear syrup, halved (480 g)
4
For the sauce
5
1 tablespoon of ground almonds
6
1 tablespoon of cornstarch
7
1 tablespoon of lemon juice
8
1 tablespoon of dark rum
9
1 cup of heavy cream (240 ml)

Ingredients

1
60 g of dark chocolate, chopped
2
2 tablespoons of butter
3
1 can of pear syrup, halved (480 g)
4
For the sauce
5
1 tablespoon of ground almonds
6
1 tablespoon of cornstarch
7
1 tablespoon of lemon juice
8
1 tablespoon of dark rum
9
1 cup of heavy cream (240 ml)

Directions

1
In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter, stirring gently. Reserve
2
Drain the pears, reserving half a cup (120 ml) of the syrup, and pat them dry with paper towels
3
Arrange the pears on a wire rack with the cut side down
4
Line a plate with parchment paper or place it over a serving dish
5
Use a spoon to drizzle the melted chocolate over the pears
6
Refrigerate
7
Prepare the sauce: In a small pot, combine the ground almonds, cornstarch, lemon juice, and reserved pear syrup
8
Cook over medium heat, stirring constantly, until the sauce thickens (about 3 minutes)
9
Let it cool slightly
10
Add the rum and refrigerate for about 2 hours
11
In a blender, beat the heavy cream until soft peaks form
12
Mix with the reserved sauce until smooth
13
Distribute among eight dessert plates, arrange the pears on top, and serve immediately
14
226 calories per serving