Place water, sugar, cinnamon and vanilla into medium saucepan; stir to dissolve sugar and bring to a gentle simmer over low heat while you prepare the pears.
Carefully peel the skin from the pears, leaving the stem intact.
Slice a piece off the bottom of each pear so that it will stand upright when served.
From the bottom of the fruit, carefully remove the core and seeds from each pear using a small knife and a spoon.
Place the pears into the syrupy liquid and simmer for approximately 15-20 minutes (depending on the size of the fruit) until a paring knife enters the flesh easily.
Remove the pears to cool in their liquid.
Chocolate Ganache
Place the finely chopped chocolate into a medium sized bowl.
Heat the heavy cream in a saucepan over low heat. DO NOT BOIL. Steam will begin to rise from the cream and little tiny bubbles will appear around the edge of the pan.
Pour the heated cream over the chocolate and allow to rest undisturbed for 1 minute.
Whisk briskly with a wire whisk until the ganache is smooth and glossy.
Pour over plated pears and serve.
Notes
Once the pears are cooked they can be left in the poaching liquid overnight in the refrigerator. Bring to room temperature before serving.
Nutrition Information
Serving size: 4
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2014/12/pear-au-chocolat/