PEARS HELENE

4 medium sized firm pears
4 cups water (or 2 cups water & 2 cups white wine)
2 cups sugar
1 tablespoon fresh lemon juice
2 tablespoons vanilla extract
8 tablespoons Top Hat Bittersweet Chocolate Sauce

Combine water (and wine, if using), sugar, lemon juice and vanilla extract in saucepan large enough to hold pears without crowding. Bring to simmer and swirl pan to dissolve sugar.

Meanwhile, gently peel pears - leaving them whole with stems intact. Do not core. As each pear is peeled, immediately place into poaching liquid. Liquid should cover pears completely. Poach gently (do not boil) for 5 to 15 minutes, depending on ripeness. A skewer should penetrate fruit easily.

Remove from heat and let pears cool in syrup.

To serve, place whole pears upright on dessert plates and drizzle each with 2 tablespoons Bittersweet Chocolate Sauce.

Serves 4.