sugar and the herbs and spices into a pan over a medium heat and bring to the boil.
Reduce the heat to a simmer
then add the pears and poach for 20-30 minutes
or until softened
but still firm. (Turn the pears frequently to keep them covered with the wine.)
Remove the pears and set aside. Bring the poaching liquid back up to the boil and cook until the liquid is reduced to a syrup.
For the chocolate sauce
place the butter
sugar
cream
cocoa powder
water and chocolate into a pan over a low heat and stir until melted and combined. Continue to heat the sauce for 4-5 minutes
until thick and glossy.
To serve
place a pear into the centre of each dish of six dishes and pour the chocolate sauce around. Serve with a dollop of crème fraîche. Dust with cinnamon powder.
