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| 4 mittel | Dessert Pears |
| 80 Milliliter | lemon juice |
| 4 | Sprigs Rosemary |
| 450 Milliliter | water |
| 200 Gramm | Caster sugar |
| 200 Gramm | Plain Chocolate |
| 150 Milliliter | Double cream |
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1. Peel the pears leaving the stalk intact and remove the base of the core. Cover with the lemon juice.
2. Put the sugar, water and rosemary in a large pan and dissolve the sugar. Then bring to the boil until syrupy.
3. Pack the pears into the pan cover and simmer for 20 minutes, turning occasionally.
4. Melt the chocolate in a double boiler, then add the cream and stir until smooth.
5. Remove the pears from the syrup and reduce it by boiling for a few minutes.
6. Serve the pears with a drizzle of syrup, chocolate sauce and a sprig of rosemary
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