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1
Peel, halve, and core the pears and sprinkle over them the lemon juice to stop them from discoloring.
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2
In a wide shallow pan (in which the pears will fit in 1 layer - otherwise cook them in batches) put 1 1/4 cups water, the sugar, and the vanilla bean, if using.
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3
Bring to a boil, stirring every now and again to make sure the sugar dissolves, then lower the heat slightly and simmer for 5 minutes.
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4
Add the vanilla extract, if using.
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5
Put the pears into the liquid, cut side down, and raise the heat again so that the syrup boils up and the pears are covered by it.
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6
You may need to spoon the syrup over.
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7
After half a minute or so, lower the heat, then cover the pan and simmer for 10 minutes; turn the pears, cover the pan again, and simmer for another 10 minutes.
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8
Continue poaching until the pears are cooked and translucent; they should feel tender (but not soggy) when pierced.
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9
They may need more or less cooking time - it depends on the pears.
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10
Take off the heat, keep covered, and leave to cool.
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11
Now the chocolate sauce: place the chocolate, broken up into small pieces, in a thick-bottomed pan with the coffee and sugar and melt over a low heat, stirring occasionally.
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12
Then pour in the cream, still stirring, and when it is very hot pour into a warmed sauceboat or a bowl with a ladle.
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13
To serve, arrange pears cut side down on a big flat plate and pour some syrup over.
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14
(Any remaining syrup will keep in the refrigerator or freezer and can be used to pour over apples or other fruit when making pies or crumbles.
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15
You can wash the vanilla pod, wipe it and put it in a canister of sugar.)
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16
Offer with ice cream, sauce, and pistachios, if using, served separately; allow diners to help themselves.
