Serves 4-6

For the figs in rum

12 figs

500g caster sugar
500ml water
75ml white rum (plus two tbps more as needed)
a one litre jar

OR

No water

Lemon

Very little sugar?

Rum-soaked fruit — Recipe of the week — Beans & Sardines

For serving

Icecream

Amaretti biscuits

To make the poached pears

1. Peel the pears, leaving the stalks intact .
2. Place the pears in a medium-sized saucepan with the remaining ingredients, then bring to the boil.
3. Lower the heat, then poach the pears for about 20-25 minutes until they are cooked.  To check is the pear is cooked, pierce with a sharp knife.  It should slide in and out easily when it's ready.
4. Remove the pears and cover with a little of the cooking liquid.
5. Bring the remaining cooking liquid to the boil and reduce by about half.  Cool.

To make the chocolate mousse

Note that you require 3 cooking/mixing bowls for this  recipe, with the one used for the eggs and sugar to be the largest bowl.

1. Separate the eggs, placing the yolks in the largest bowl and the egg whites in another medium/large sized bowl.
2. Add the sugar to the yolks and beat until the sugar has dissolved and the mixture is smooth.
3. Break or cut up the chocolate into small pieces and place in a heatproof bowl.
4. Place the bowl over a pan of boiling water (bain marie) and stir until the chocolate has melted.
5. Remove from the heat.
6. Add 35ml of Amaretto (if using) and the cocoa powder to the egg and sugar mix and stir well to combine.
7. Whisk the eggs with a pinch of sea salt until they form soft peaks.
8. Whisk the cream until just whipped.
9. Stir the melted chocolate into the egg and sugar mixture, until well-combined.
10. Now fold the cream into the mix, before finally folding through the whipped egg whites.  Note, it may look a bit disastrous for a while, but it will come together!

To assemble the individual desserts

1. Cut the pears in half and carefully remove the seeds.
2. Chop into 1-2cm dice.
3. Place the chopped pears in the bottom of the dessert bowls or glasses.
4. Pour over a little of the pear cooking liquid.
5. Top with the chocolate mousse.
6. Place in the fridge to cool and set.

To serve

1. Sprinkle over some good quality cocoa.
2. Serve with almond thins or Croquants du Cordes.