4 (½ lb. each) pear, ripe (Bartlett or Bosc)

6 cups water

2 ½ cups sugar

1 whole lemon

2 teaspoons vanilla

2 whole star anise

1 cup whipping cream

2 ounces butter, unsalted

6 ounces bittersweet chocolate, chopped

1 teaspoon instant coffee

In a large saucepan combine the water, sugar, vanilla, star anise, and the peel and juice of the lemon.  Bring to a boil and simmer for 5 minutes.

Peel the pears with a vegetable peeler and cut a thin slice from the bottom of each pear, so they can stand upright (leave the stems intact). Starting at the bottom and using a melon baller, scoop out the entire core along with the seeds of each pear.

Place the pears into the simmering syrup and poach them for 15 minutes until they can be pierced with the tip of a knife.  Poaching time will vary depending on the ripeness of the pears.  Let the pears cool in the syrup.

Combine the chocolate, butter, cream and coffee in a simmering double boiler and stir until completely smooth. (You could add 1 tablespoon of your favorite liqueur such as rum or cognac for added flavor).

Pour a pool of chocolate sauce onto each dessert plate and stand a pear in the middle.  Garnish with sprigs of mint and your favorite cookies