Bring 1 quart water; the orange zest and the sugar to a boil. Peel and core the pears, keeping them whole by cutting the core out from the bottom, and put them in the boiling syrup. Reduce the heat to low and continue cooking for 20 minutes.
Place each pear on a dessert dish and let cool.
Bring the cream to a boil, then pour in the chocolate and stir to melt it. Whisk in the butter bit by bit. Pour the sauce over the pears and season with pepper to taste.
*you can add either some red wine or a drop of red food coloring to the water if you would like a "pink" pear.
Questions? Email Julie Levanway.
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