Soak almonds, glace fruit, and 1/4 cup rum together overnight.
Preheat oven to 450 degrees F. Combine water, cinnamon, and jam in a large saucepan. Boil until well incorporated and syrupy. Reduce heat. Add pears and cook gently for 5 minutes. Remove to an ovenproof dish. Fill cavities with crystallized fruit. Reserve pan syrup, discarding cinnamon bark.
Beat egg whites until stiff. Fold in confectioners' sugar. Pipe this meringue over pears. Dust with confectioners' sugar and bake for 5 minutes.
Stir chocolate pieces into warm syrup and add rum.
Serve pears on a heated platter, surrounded with warm chocolate sauce.
*requires overnight preparation
A Very Sweet French Dessert