2 C white wine
1/2 C sugar
1 cinnamon stick
8 Bartlett pears, peeled, stems left on
CINNAMON PASTRY CREAM:
1 egg yolk
1 T butter, chilled
1 1/2 T sugar
Ground cinnamon to taste
7 oz bittersweet chocolate
2/3 C heavy cream
1. Remove the peel from the lemon and orange in large pieces. Combine with the wine, sugar, cinnamon, and cloves in a large pot and bring to a boil. Reduce to a simmer and add the whole pears. Cover and cook over low heat for 30 min or until cooked through. The pears, when pierced with a toothpick, should offer no resistance. Cool completely, strain the liquid, and discard any solids. Set the wine mixture and the pears aside separately.
2. Combine the egg yolk, butter, and sugar in a double boiler and cook over simmering water, stirring continuously, for 3 min or until thickened. Add cinnamon to taste and let cool.
3. Grate the chocolate and melt with the cream in a double boiler, mixing well. When smooth, remove from heat and cool to room temperature. Pour into a squeeze bottle. To reheat, place the bottle in a bowl filled with hot water, being careful not to let the water go inside the tip.
Reheat the chocolate sauce. Halve the pears lengthwise, then slice each half thinly, starting 1/4" from the stem. Press gently so that the slices, fan out. Spoon the pastry cream onto individual plates and place the pears on the cream. Drizzle with the reserved wine mixture and the chocolate sauce and serve