1. FOR THE PEAR MERINGUES: 2. Bring water, 3/4 cup sugar and lemon juice to a boil in a pan which will accommodate all pear halves in a single layer. 3. When sugar dissolves completely, add pears and simmer uncovered for 10-12 minutes or until tender. 4. Drain pears on paper towels and cool completely. 5. Position rack in upper third of oven and preheat to 475 degrees. 6. Transfer pear halves to buttered baking sheet, cut side down and 4 inches apart. 7. Beat egg whites with cream of tartar until stiff peaks form. Gradually incorporate remaining sugar, beating until stiff and shiny. 8. Using pastry bag with large star tip, pipe meringue over each pear and bake until lightly browned, approximately 2 minutes. 9. Cool or serve immediately with the chocolate sauce. 10. FOR THE RUM MOCHA CHOCOLATE SAUCE: 11. Melt butter in a saucepan over low heat. 12. Add rum, sugar, cocoa, cream and salt. Stir and bring to a boil over moderate heat. 13. Add coffee, stirring to dissolve. Simmer for 5 minutes over low heat. 14. Remove from heat and stir in vanilla. ---------------------------------------------------------------------------
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