2 Bosc Pears. Bottle Red Wine. 20 grams Dark Chocolate. 3 Tablespoons Raw Sugar. Cinnamon Stick. 6 Cloves.
Heat all ingredients except chocolate over medium high heat, until a strong simmer occurs.
Make sure the pears are fully covered in liquid. If necessary, add equal parts water and sugar. To prevent uneven cooking from occuring, you can cut a circle of parchment paper to lay atop the wine.
Turn down the heat to a moderate simmer and let cook until the pears are easily (no resistance) pierced with a fork.
Plate the pears and store in refrigerator.
Continue cooking the wine to reduce into a thick sauce, close to a syrup. Strain the spices from the reduction. Remove any excess wine reduction and store for another use. Add dark chocolate pieces to the reduction and stir while chocolate melts.
Pour the sauce over the pears and enjoy.