Pudding

Soak the fruits in the orange juice and the alcohol for 3 days.

Cream the butter and sugar together until light and creamy. Slowly add in the eggs. Sieve the dry ingredients together and then fold into the mix. Add in the Guinness and grated pear. Fold through the macerated fruits. Fold in the chocolate callets. Butter and flour a pudding basin. Place a disc of silicon paper on the base of the pudding basin to prevent the pudding sticking.

Bring all ingredients to the boil and then use to soak the pudding.

Bring the cream to the boil. Pour over the chocolate and allow to stand for 1 min. Add the baileys. 
Whisk all ingredients together. Serve warm.

Infuse the cream at 60°C with earl gray tea and use milk chocolate. 
Infuse different spices into the cream like cardamom, star anise, cinnamon; all of these will add an extra dimension to your sauce. 
You could take some of the cream out and replace with fruit puree. 
Dark chocolate and raspberry sauce. 
White chocolate and passion fruit sauce.