Peel the pears, leaving the stem on the fruit, cut in half lengthwise and scoop out the core.
Put red wine, sugar, all spices and grated peel and juice of lemon and orange in a wide frying pan, bring to boil and make on low fire about 5 min.
Put the pear slices in the broth form and soften, depending on the variety and ripeness of the fruit this takes 5 to 15 min. Cool the halves in the broth.
For the mousse, roughly chop the chocolate. Melt in a baking bowl in a not too hot water bath. Soak the gelatine in cold water. Beat the egg and egg yolk over a hot water bath to a light, thick cream. Add the gingerbread spice. Stir into the melted chocolate.
Squeeze out the gelatine. Allow to melt with the rum over a low heat. Stir into the chocolate cream. Cool slightly.
Whip the cream until stiff and stir it in. Leave to cool for at least three hours.
To serve, remove the pears from the broth and score the halves like a fan. Arrange two pear halves decoratively on plates. Spoon the mousse into dumplings and place between the pears.
Tip: Stock up on high-quality spices – it pays off!