300ml/10fl oz white wine
55g/2oz caster sugar
2 tbsp clear honey
1 cinnamon stick
1 vanilla pod split lengthways
4 conference or comice pears, peeled but stalks left on
170g/6oz plain chocolate, chopped 85g/3oz unsalted butter
Place the white wine, sugar, honey, cinnamon and vanilla pod in a deep saucepan. Bring to a gentle simmer and then add the pears. Poach the pears over a low heat for 30-40 minutes or until translucent, turning occasionally.
Meanwhile, make the chocolate sauce. Melt the chocolate and butter in a heatproof bowl set over, not in, a saucepan of simmering water. When the mixture is a smooth consistency remove from the heat. Leave over the saucepan to keep warm.
Drain the pears and reduce the cooking liquor by two thirds.
To serve. Place each pear in the centre of 4 serving bowls. Pour a little of the cooking liquor into the base of each bowl and finally pour over the hot chocolate.
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