1
["Peel pears (leaving stems attached), scoop out cores from the base & cut a slice from the non-stem end of the pears so they will stand when served.", "Brush all cut surfaces w/lemon juice to prevent them from browning.", "Put sugar & water in a lrg saucepan.", "Heat gently till the sugar dissolves.", "Add pears & the cinnamon stick w/any remaining lemon juice.", "If necessary, add more water so the pears are almost covered.", "Bring to a boil, lower heat to simmer, cover pan & simmer pears gently for 15-20 min or til they are just tender when pierced w/a skewer.", "While pears are poaching, make sauce.", "Place cream, sugar, butter, corn syrup & milk in a heavy saucepan.", "Heat gently till the sugar has dissolved & the butter & syrup have melted.", "Then bring the sauce to a boil.", "Boil (stirring constantly) for about 5 min or till the sauce is thick.", "Remove from heat & stir in the chocolate (a few squares at a time) till melted & set aside.", "When pears are finished poaching, remove cinnamon stick, use a slotted spoon to transfer pears to a dish & keep warm.", "Boil poaching liquid rapidly to reduce to a syrup of about 4 tablespoons Then stir the syrup into the chocolate sauce.", "Place pears in individual bowls, pour the sauce evenly over the 6 pears & serve immediately.", "NOTE: If you prefer to do all the prep ahead & serve cold, chill pears well & dip the bottom half of ea pear in the sauce by carefully holding the stem end or by using a fork.", "You'll get a ""true"" basket effect doing this.", "You can also create a scalloped effect by tilting them slightly in the sauce at intervals.", "If you work fast & want to get more fancy, affix slivered almonds to the edges of the chocolate sauce."]
