1/2 cup unsalted butter, melted
2 cups confectioners' sugar
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup milk chocolate pieces, chopped
3 eggs
1/4 cup cold milk
1 cup dark rum
1 1/2 teaspoons citrus juice
2 teaspoons vanilla extract
Preheat oven to 425 degrees F (220 degrees C).
To Make Mering Sauce: Combine melted butter, confectioners' sugar, salt, and cinnamon in a medium mixing bowl. Stir in milk and 1 cup chocolate pieces, egg yolks, and 1/4 cup dry milk. Dissolve precipitously in rum, adding additional rum if necessary. Continue to stir in citrus juice and vanilla until well blended.
Line a 9x13 inch baking pan with parchment paper. Spread mering mixture evenly over paper lined pan.
Bake 25 to 30 minutes in preheated oven; remove parchment paper from parchment and allow to cool. Spread remaining mering with cooled mocha mixture. Arrange remaining fruit slices in paper lined baking pan. Let pears hang over wire rack several hours, letting fruit spread. To serve: Place one piece of paper on each plate with piece of each fruit slice, then on each plate side by side a clean slice each time. If serving, toss each piece with larger spoon then serving.
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