Method

• 1.
  Place 120g of the caster sugar, the lemon juice and 2 cups (500ml) water in a saucepan over low heat, stirring to dissolve sugar. Peel the pears and place in the syrup, adding enough extra water to cover.
• 2.
  Bring to the boil, then reduce heat to low, cover and poach for 10 minutes or until just cooked (this will depend on the ripeness of the pears). Allow to cool in the poaching liquid.
• 3.
  Place the chocolate, remaining sugar and coffee in a saucepan and stir over low heat to dissolve the sugar. Add the cream and stir until heated through, then set aside to cool.
• 4.
  When ready to serve, remove the pears from poaching liquid with a slotted spoon and pat dry with a paper towel. Sit each pear on a serving plate with a scoop of ice-cream.
• 5.
  Break up the Florentines a little and wedge into ice-cream, then pour some chocolate sauce over the pears.