Difficulty: Easy
Peel the pears, leaving them whole and keeping the stems intact.
Cook them gently over low heat in the sugar-water for about 30 minutes, until tender but not falling apart.
Remove from the syrup and arrange on a serving platter.
Reduce the syrup to about 1/2 cup, add the chocolate broken into small pieces, and stir until melted and smooth.
Incorporate the butter for a glossy finish.
Pour the warm chocolate sauce over the pears just before serving.
Serve this elegant dessert very cold for the best texture.
Source: The Hundred Best Desserts from Larousse
