6 med. pears
1 1/2 c. water
1/2 c. Burgundy or other dry red wine
Grated semi-sweet chocolate
1 (3 inch) stick cinnamon
3/4 c. sugar
1 1/2 c. rose wine
1 tsp. lemon juice
4 whole cloves

Peel pears, removing core from bottom end and cutting to, but not through, the stem end. Slice 1/4 inch from bottom of each pear to make a flat base. Set pears aside.

Combine sugar and next 6 ingredients in a 5-quart Dutch oven; bring to a boil over medium heat, stirring until sugar dissolves. Place pears in Dutch oven in an upright position; spoon syrup over pears. Cover and simmer 20 minutes.

Transfer pears to a large bowl. Strain syrup and pour over pears, discarding spices. Cover and refrigerate pears 2-3 hours, basting occasionally with syrup.