Method

To make the chocolate sauce, in the top of a double boiler set over simmering water, melt the chocolate and butter.  Stir in the brown sugar.  Add the half-and-half and cook until the mixture is blended and smooth.  Stir in the liqueur.   Remove from the heat and cover to keep warm.

Prepare a medium-low fire in the grill.

Grill the pears, cut side down, until tender and grill-marked, about 10 minutes.

To serve, place the pears, cut side up, on dessert plates.  Spoon the chocolate sauce over the fruit and sprinkle the nuts on top.

Serves: 4 to 8

NOTE: To toast nuts, place the nuts in a dry skillet and toast, stirring constantly, over medium heat, until golden and fragrant, about 5 minutes.  Do not allow the nuts to scorch. 

"Pears and chocolate are such a magical combination, it's hard to understand why it is so infrequently encountered.  This is a great dessert, although a little on the rich side.  Some would say that one pear half per serving is sufficient, but dessert lovers will insist that a whole pear is only fair." Andrea Chesman

Reprinted with permission from ©Andrea Chesman, The New Vegetarian Grill, published by Harvard Common Press   click for book review

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