• 6C water
• 3C white sugar
• 2 cinnamon sticks
• 1 lemon - zested
• 1 whole vanilla bean
• 6 firm pears
• Whipped cream*

• 1 1/2C heavy cream
• 12 ounces bittersweet chocolate, chopped
• 1 1/2 Tbsps unsalted butter
• Ice Cream (optional)

Combine water, sugar, cinnamon sticks and lemon zest in a medium saucepan. Split the vanilla bean lengthwise and scrape seeds out with a sharp knife. Add both the seeds and the pod to the pan. Boil over medium heat until the sugar is completely dissolved (5 minutes).

Meanwhile, peel the pears. Reduce the poaching liquid to a simmer and add the pears. Cook until just tender…around 15 minutes or so. Remove the pan from the heat and cool the pears completely. Refrigerate.

Heat cream in a small sauce pan over low heat to prevent scorching. Put chocolate and butter into a small bowl and slowly add the hot cream and stir until completely smooth. Drizzle chocolate sauce over the pears and serve with ice cream.