6    Fresh pears; hard but edible
1    Fresh lemon; juice of
2 tb (heaping) carob powder
2 tb Sugar or honey
1/4 ts Salt
1 c  Heavy whipping cream

Cut the pears in half longitudinally, keeping the skin on. Core, then coat
generously with the lemon juice. Either allow the pears to remain raw, or
bake for 7 to 10 minutes in a 350 degree oven, then cool. Beat the carob,
sugar, and salt until the mixture either peaks or has the thick consistency
of chocolate mousse. Spoon or pipe the carob cream into the hollows of the
pear halves. Chill at least 30 minutes before serving. Katie