Begin by boiling the potatoes in plenty of salted boiling water; once cooked, peel them while still hot and let them cool, taking care to keep them well separated from each other.
In the meantime, blend the Nero di Voghiera black garlic with a drizzle of extra virgin olive oil—using an immersion blender—until you obtain a cream that will be used later to flavor the potatoes: as soon as they are lukewarm, mash them with a fork and fold in the cream until a coarse yet homogeneous mixture is achieved.
Prepare the pears: cut them into slices and sauté them in a pan with a drizzle of extra virgin olive oil. As soon as they are browned, add the rum and flambé them using a lighter. While the flame is still active, sprinkle the cinnamon directly onto the flame to instantly toast the cinnamon powder as well. Once all the alcohol has evaporated, the flame will go out on its own, and they will be ready to serve.
Form two quenelles for each plate and, placing 2 slices of pears alongside the potatoes, sprinkle one last time with cinnamon, pepper, and a drizzle of oil to taste, then serve.
