1 piece of vanilla bean, 3-inch
1 ½ cup sugar
1 piece of cinnamon stick, 3-inch
For the chocolate sauce:
4 ounce bittersweet chocolate
¼ cup sugar
½ cup apricot jam
½ cup heavy cream
2 tablespoon apricot liqueur
Make the syrup.
In a non-stick pot, turn the vanilla, sugar and cinnamon into syrup.
Prepare the pears.
Peel the pears and place them in a dish with lemon juice and water. Core the pears from the bottom and cut them across the bottom so that they can stand upright.
Cook the pears.
Poach the pears until they are tender in water and sugar. Be sure to keep turning them while they are poaching. Once tender, remove them from the poaching liquid and place them in the syrup to cool.
Make the chocolate sauce.
Melt the chocolate, cream, sugar and apricot in a saucepan. Once the chocolate has melted add the liqueur and strain the sauce.
Serve the pears drizzled with the chocolate sauce.