Zest of 1 orange
2/3 cup sugar
4 Bosc pears
2/3 cup heavy cream
4 ounces dark chocolate, coarsely copped
1 tablespoon unsalted butter cut into small pieces
freshly ground pepper
Bring 1 quart of water, the orange zest, and the sugar to a boil. Peel and core the pears, keeping them whole by cutting the core out from the bottom, and put them in the boiling syrup over low heat for 20 minutes. Place each pear in a dessert dish and let cool.
Bring the cream to a boil, then pour in the chocolate and stir to melt it. Whisk in the butter piece by piece. pour the sauce over the pears and season with pepper to taste.
from French Women for All Seasons.