With the rack in the middle position, preheat the oven to 180°C (350°F). Generously butter a 2.5-litre (10-cup) Bundt cake pan or other tube pan.
In a bowl, combine the pears, rum and vanilla. Let macerate for about 10 minutes.
In a second bowl, combine the flour, baking powder and salt. Set aside.
In another bowl, cream the butter and sugar using an electric mixer. Add the eggs one at a time, beating until smooth.
With the mixer on low speed, add the dry ingredients, alternating with the sour cream. Using a spatula, gently fold in the pear and chocolate mixture. Scrape
the batter into the pan. Bake until a toothpick inserted in the centre comes out clean, about 1 hour, 20 minutes. Let cool. Unmould and cool completely on a cake rack. Set aside on a cookie sheet.
In a bowl, whisk all the ingredients until smooth. Pour the icing over the cake and let it drip in streaks down the sides.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.