In a cast iron skillet large enough to hold the pear halves, add the butter
and begin to "melt
" it over low heat. Meanwhile, put the pears
on a flat surface, peel
and halve them lengthwise. Use a small spoon to scoop out the center part of each half that contains the seeds and tough, fibrous flesh. Sprinkle the pears with lemon juice
When the butter and molasses are melted, add the pears and cook for 2 minutes and then flip. Add about 1 cup of cider to the pan and allow the pears to simmer until they start to become tender, 10 to 15 minutes. Add more cider as needed to prevent them from burning. Cooking times will vary somewhat depending on the size of the pears and their ripeness. Smaller or riper pears will cook faster.
Add the sugar and the milk to a small saucepan over medium-low heat. Whisk
to dissolve the sugar and then simmer
, stirring often, until the mixture has reduced by at least half, about 1 hour. The mixture should be thick and slightly caramel
Spoon some of the Dulce de Leche
on each plate and top with the pears. Sprinkle with salt and garnish
with grated chocolate.