Preparation

> Drain the St Mamet pears and reserve the syrup.
> Prepare the chocolate sauce: break the chocolate into a saucepan and melt in a bain-marie. Add the butter and 3 tablespoons of pear syrup. Mix well.
> Place 1 scoop of ice cream on each plate. Top with 1 half-pear, drizzle with chocolate coulis and serve immediately.
> For an extra gourmet touch, sprinkle the pears with toasted flaked almonds for a crunchy Belle-Hélène pear.