1. 6 RIPE pears
2. 30 ml/ 2 tbsp lemon juice
3. 75g/3oz/or 1/3 cup caster (superfine) sugar
4. 300ml/1 and 1/2 pint or 1 and 1/4 cups water
5. 1 cinnamon sticks
For the sauce
1. 200ml/7fl oz/scant, 1 cup (heavy) cream
2. 150g/5oz/scant 1 cup light muscovado (light brown) sugar
3. 25g/1oz/2tbsp unsalted butter
4. 60ml/4 tbsp golden (light corn) syrup
5. 120ml/4fl oz/ or 1/2 cup milk
6. 200g/7oz dark (bittersweet) chocolate, broken into squares.
1. Peel the pears. Scoop out the cores from the base. Brush with lemon juice prevent browning.
2. Heat sugar and water in a large saucepan until the sugar dissolves. Add pears and a cinnamon stick with any remaining lemon juice,and, if necessary, a little more water, so that the pears are almost covered.
3. Bring to a boil, then lower the heat, cover the pan and simmer the pears gently for 15-20 minutes, or until they are just tender.
4. Meanwhile, make the sauce. Place the cream,sugar, butter, syrup, and milk I. A heavy saucepan. Heat gently until the sugar has dissolved and the butter and sugar have melted, then bring to a boil.
5. Boil, stirring constantly, for about 5 minutes or until the sauce is thick and smooth. Remove the heat and stir in the chocolate, a few squares at a time, until melted.
6. Using a slotted spoon, transfer the poached pears to a dish. Keep hot. Boil the syrup rapidly to reduce to about 45-60/ 3-4 tbsp. Remove the cinnamon stick and stir the cinnamon into the sauce.
7. Serve the pears in individual bowls, with the hot chocolate fudge sauce spooned over.
( Photo courtesy of http://www.allbakingrecipes.com/recipes/pears-in-chocolate-fudge-blankets-recipe/)
Credits to: Christine France (from cook book, title is: Chocolate heaven)