4 pears
4 T brown sugar
3T butter
water (as needed)

Split pears down the middle retaining stem and skin. . Using a melon-baller, remove the cores. Add some lemon juice to the flesh sides of the pear.

Melt 1 T butter in a non stick pan, and add brown sugar, let cook till sugar dissolves into butter. Add the pears flesh side down and let cook till lightly browned.

Pop the pan into 400F oven for 15 to 20 minutes until pears are tender. Baste pears with cooking liquid every 5-10 minutes.. Add a T of water (very carefully if pears start to brown too much). When done remove from oven and baste once more. Check for doneness. Larger pears will need more time.

Optional (Add 1T heavy cream to the caramel liquid before serving to produce a caramel sauce)

FOR CHOCOLATE SORBET

Ingredients:

2 1/4 cups water
1 cup sugar
3/4 cup Valrhona Gastronomie 100% Cocoa
pinch of salt
6 oz. Valrhona Chocolate
1/2 tsp TRABLIT coffee extract

1. Melt the chocolate in the top of a double boiler set over simmering water until the chocolate is almost completely melted. While the mixture is heating, dissolve the sugar in water over low heat, add the salt, add the cocoa and mix well.

2. Pour all into a bowl and whisk well the chocolate and water/sugar mixer; combine with coffee extract. Send through a fine sieve.

3. Use and Ice Cream Maker with manufacturers instructions.

4. Let sorbet set in freezer before use.

5. Assemble as shown in photo. Add crushed Macadamia nuts...