This is an indulgent fruit dessert that would please the chocolate lover in all of us. I did not core the pears because I wanted the presentation with the stems. If you do choose to core them, be sure to use a good apple corer to do the job as it is fairly impossible to do this with a knife and keep them intact. I have a good Henckels corer that I swear by for applications such as this.
2 Bartlett pears
2 cups water
1 Tsp vanilla extract
1 Tbsp cinnamon
1/2 Tsp nutmeg
2 Tbsp brown sugar
1 Tbsp baking cocoa
1 Tsp flour
6 Tbsp milk
Peel pears, leaving the stems intact. Trim a tiny bit of fruit off the bottom, just enough for the pears to sit flat in a saucepan. Add the water, vanilla, cinnamon, and nutmeg and bring to a boil. Once boiling, reduce heat and cover for 35-45 minutes, poaching pears until they are tender. Drain pears and place on dessert plates.
While pears are cooling, combine remaining ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly. Once boiling, stir constantly while sauce thickens (1-2 minutes) and then drizzle over pears.
