Ingredients

• 4 pears
• 100g caster sugar
• 1 litre water (or 500ml water and 500ml bubbly wine)
• 1 teaspoon lemon juice
• 1 vanilla pod
• 200g Hersheys semi sweet chocolate chips
• 2 tablespoons strong black coffee
• 180ml cream

Method

Bring
the sugar, water, vanilla and lemon juice to the boil, reduce heat and simmer
gently. Meanwhile peel the pears and place into the syrup and simmer until
tender, around 20 minutes Leave to cool. Place chocolate into a saucepan
with the coffee and the cream. Heat slowly over a low heat, stirring until
the chocolate has melted. Stir until smooth. Serve pears in a pool of chocolate
sauce and a dollop of clotted cream.

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Method