#2-1/2 can pear halves
1-1/2 tbsp. corn starch
1 tbsp. butter
1 pt. vanilla ice cream
1/3 c. sugar
1 c. pear juice
1/4 c. Creme de Menthe liqueur
1 pt. chocolate ice cream

Drain syrup from pears and refrigerate the fruit. In sauce pan stir together the sugar and corn starch. Gradually blend in the pear syrup. Cook, stirring constantly until sauce is clear and thick. Remove from heat and stir in butter and liqueur. Chill thoroughly. At serving time, place a pear half in each individual serving dish. Fill each with ice cream and spoon creme de menthe sauce over all. Serve immediately.