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1
In a large saucepan, combine the sugar, wine, water, orange and lemon zests, cinnamon stick and vanilla bean and bring to a boil, stirring to dissolve the sugar.
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2
Set the pears in the syrup, stems up, and simmer over moderately low heat, setting them upright if they roll around, until tender when pierced with a knife, about 20 minutes.
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3
Using a slotted spoon, transfer the pears to a large dish to cool.
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4
Strain the syrup into a medium saucepan.
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5
Boil over moderate heat until the syrup thickens to the consistency of maple syrup and registers 220 on a candy thermometer, about 10 minutes.
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6
Let cool to room temperature, then refrigerate until chilled.
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7
In a small bowl, whisk 1/4 cup of the reduced syrup into the mascarpone and chill.
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8
Using an apple corer or teaspoon, core the pears all the way through.
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9
In a large bowl, beat the heavy cream until stiff peaks form.
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10
Fold in the chilled mascarpone.
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11
Spoon the cream into a pastry bag fitted with a medium star or plain tip.
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12
Stand the pears on a platter and pipe the mascarpone cream into their centers.
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13
Spoon a heaping tablespoon of the Bittersweet Chocolate Sauce onto each of 8 dessert plates.
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14
Set the pears on the sauce and spoon a little more chocolate sauce over each pear.
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15
Pipe the remaining mascarpone cream around the pears and serve.
