2 lg. cans pear halves
1/2 c. pear juice
1/2 c. white creme de menthe
1 c. whipped cream
1 tbsp. instant coffee

Drain pears, saving 1 cup of the juice. Place pears in large flat dish. Boil juice until reduced to 1/2 cup. Add creme de menthe. Pour over pears and refrigerate overnight. Serve in sherbet glasses with juice. Top with whipped cream; sprinkle top with instant coffee.