Sauted Pears with Chocolate Sauce
From the “Boston Cooking-School Cook Book,” printed in 1919.
Pare four Bartlett pears, cut in fourths lengthwise and sauté in butter until browned. Canned pears drained fro their syrup may be used in place of fresh fruit. Arrange in a serving dish and pour over the following.
Cook two ounces sweet chocolate, one tablespoon sugar and one and one-fourth cups milk in double boiler five minutes; then add one teaspoon arrowroot mixed with one-fourth cup cream and a few grains of salt, and cook 10 minutes. Melt one and one-half tablespoons butter, add one-fourth cup powdered sugar, and cook until well caramelized, stirring constantly. Add to first mixture, and flavor with one-half teaspoon vanilla. Chill thoroughly.