* 6 whole Pears, peeled and cored, leave the stalk on for presentation
* 750 ml (1 pint) Red wine
* 250g (9 0z) Caster sugar
* 1 small Cinnamon stick
* 1 Vanilla pod, Split
* 1 small sprig of Thyme, washed
* 3 whole Star anise
* 1/2 a teaspoon of freshly Grated Nutmeg
'''Chocolate sauce'''

* 75 g (2.5 oz) Green & Blacks Organic Chocolate, cut into pieces
* 75 g (2.5 oz) warm Butter
* 75 g (2.5 oz) Double cream
* 75 g (2.5 oz) Cocoa powder
* 75 g (2.5 oz) water
* 75 g (2.5 oz) Jaggery, Muscovado sugar or Caster sugar

===Method===
'''Poaching the Pears'''
* Add the Wine, Sugar, Spices and Herbs to a large pan and bring to the Boil
* Reduce to a Simmer and site the Pears in the Poaching liquid. Turn them regularly if they are not completely covered.
* After 30 minutes, remove the Pears and set to one side.
* Bring the Liquor back to the Boil and reduce to a syrup.
'''Chocolate sauce'''
* Add the Butter, Cream, Sugar, Cocoa powder, Chocolate and water to a pan over a low heat and mix until well combined.
* Heat for another 5 minutes until thickened a little.

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