better embedded in the chocolate. ....Just sayin'... This is also the basic recipe for a butterscotch sundae. Your mission, should you choose to accept it, is a really buttery butterscotch sauce... PS If you want to go for broke, and you happen to have a strawberry sauce, and for those oldies, also a pineapple sauce, and some strawberry and chocolate ice cream in addition to your vanilla, you can make a lovely banana split...it is summer, innit? The answer to your question? Oh that is so easy! Pears poached in Muscat, with a stick of cinnamon, a vanilla pod and a pinch of saffron. Don't muck around reducing the syrup etc etc. just lift out the pears (cored,mbut with their stalks left on) and drizzle with just a little of your chocolate sauce. The saffron makes the pears go bright yellow, so the colour contrast is sensational. The dish is beautiful, light and not too cloying. Perfect to round off a meal and clean the palate. At last, after all that, someone has mentioned the real reason why chocolate sauce was ever conceived in the first place: Pear Helene! There is nothing, simply nothing (said Ratty dreamily) that can compare with this dish for heavenly sensations. If you get the sauce right, even pouring this over a few pear halves dumped out of a tin in their own sweet syrup is a quick and easy way to please the palate to the point of particularly excruciating pleasure. One of the