Peal the pears and cut them in half. Use a knife or a spoon to cut out the center leaving what should work as a bowl.
Pour your port into a deep sauté pan (not a fry pan cause you need the sides to be high) and bring to a low boil.
Move pan to low heat and submerge the pears in the port. Simmer this for 25-35 minutes (depending on pear ripeness) and let pears cool in port.
Melt your chocolate how you like (I like to use a make-shift double boiler) 5 minutes before serving.
Place pears on a desert plate (or a bowl depending on how fancy you’re feeling) and put a hefty scoop of vanilla ice cream in it. Spoon the warm melted chocolate on top and serve.
Tips:
Start poaching the pears early - I usually start while cooking dinner.
Keep heavy cream handy in base you botch the chocolate and it cools too early - helps to melt down re-hardened chocolate.
Some people use water, lemon zest, lemon juice and vanilla to poach instead and mix brandy into the chocolate - not as good.
By Ted Alcorn