This recipe is based on the jam recipe kindly provided to me by CK user Popcorn. She has also allowed me to post it.
For the pear marzipan jam:
Peel the pears, cut out the core, dice the pears. Sprinkle with 2 tbsp lemon juice and mix with 500 g jelling sugar 2:1. Leave to infuse for about 1 hour, then bring to the boil slowly.
Puree the mixture and add 150 g marzipan paste (diced). Stir until the marzipan has completely dissolved.
Keep the mixture boiling, do a jelly test and fill the jam into twist-off jars.
For the pear marzipan pralines:
If necessary, boil down the pear marzipan jam well again after opening so that it becomes very firm.
Then spread on a baking paper about 1 cm high (use a frame! ). Put in the refrigerator and let it become very firm.
Boil the cream and melt the dark chocolate in it.
Stir until a bound mass is formed.
Allow to cool slightly, then stir in the schnapps.
Spread the chocolate mixture on the marzipan mixture and let it set again in the refrigerator.
Then invert, peel off the baking paper and cut into cubes.
Cover with dark chocolate coating.