2 lg. cans pear halves, (16 halves)
16 tsp Droste cocoa (must use Droste brand)
Toothpicks

Drain canned pear halves face down on towel. Be sure you have an even number of halves. (2 large cans should yield total of 16 halves.) After pears are drained, fill each half with 1 teaspoon of cocoa. Put 2 halves together and secure with a toothpick. Refrigerate.

SAUCE:

1 egg, beaten
2 tsp. butter, melted
2 c. powdered sugar
2 c. whipped cream
1/2 tsp. vanilla
1 tsp. white wine, (optional)

Mix egg, butter and powdered sugar together and refrigerate for 24 hours. Just before serving, add whipped cream, vanilla and wine. Mix well. Place one pear in each of 8 sherbet glasses, remove toothpick and pour sauce over pear. YUM!