Poached Pears in Chocolate Sauce

Instructions

1. Prepare the sauce, let sit at room temperature or chill until serving.
2. Peel the pears leaving the stems intact then set them immediately into a large bowl of cold water and add the lemon juice; this will keep the flesh from turning brown.
3. In a large casserole or nonreactive pot or saucepan which will just hold the pears in place, combine the water (or water and wine), sugar, vanilla bean, and cinnamon stick. Stir over medium heat until the sugar is dissolved, then add the pears. Place a piece of parchment atop the pears and a plate on top to keep the pears submerged. Bring the liquid to a boil, then reduce the heat to a slow simmer until the pears are tender to the center when tested with the tip of a sharp knife, anywhere from 20 to 45 minutes depending on ripeness. If the pears are of unequal ripeness you may need to test them several times.
4. When all the pears are done, transfer them to a bowl and pour the poaching liquid over them and allow them to cool to room temperature (again weigh the pears down with a plate so they are submerged in the poaching liquid). If serving later, refrigerate them.
5. Just before serving halve and remove the core of each pear and place one or more halves on individual serving dishes. Spoon some of the sauce over each pear and serve chilled but not cold or return the sauce to the heat to serve warmed.