Use ripe pears (preferably Bosc). 1 1/2 c. sugar 1 (3-inch) piece of vanilla bean 1 (3-inch) piece of cinnamon stick

Make a syrup of the above ingredients. Do not use an aluminum pot. Peel the pears and dropped them into acidulated water (water and lemon juice) to prevent them from discoloring. Core the pears from the bottom and cut across the bottom so that they stand straight.

When the sugar has dissolved, add the pears and poach them until they are tender. Try to keep them covered in the poaching liquid or keep turning them as they cook. Let them cool in the syrup. These are best done the day before.

1/2 c. heavy cream
1/4 c. sugar
4 oz. bittersweet chocolate (Lindt or Tobler)
1/2 c. apricot jam
2 tbsp. apricot liqueur

Cook the first 4 ingredients until chocolate is melted. Stir in liqueur and strain. This freezes very well, so does the poaching syrup. It can be used to poach any fruit again.