Difficulty:[usr 1]
Peel the pears, leaving them whole and without removing the stems.
Cook them over low heat in the sugar water for about 30 minutes.
When they are tender, but not broken, remove them from the syrup and arrange them on a compote.
Reduce the syrup until there is about 1/2 cup left and add the chocolate, broken into small pieces, to melt. Stir to obtain a smooth batter.
Add the butter.
Pour the chocolate over the pears, just before serving.
This dessert should be served very cold.
Source:The hundred best desserts at Larousse
