- 2 cans pears in heavy syrup, 15 ounces
- 4 tablespoons amaretto or dark rum
- 4 ounces bittersweet chocolate chips or, chop up a bar
- 1 pint French vanilla ice cream
Drain pears over a small saucepot. Reduce syrup over medium high heat 12 to 15 minutes. Stir in liquor and cook 2 minutes longer. Add chocolate and stir to melt. Remove from heat.