This is one of the first classic desserts taught at Le Cordon Bleu and it remains one of my top favorites, which many of our dinner guests agree. The pears should be just right ie not too ripe but certainly not rock hard. They are to be poached in 'inexpensive red wines' and adding to the liquid; sugar, lemon zest, orange peels, cinnamon sticks, vanilla essence. Bring to a quick boil, return to simmer, and poach until you can push a metal pin right through the pears. Poach 5-6 at a time but you must pay attention to these delicate babies by turning them so everyone gets even soaking time in that heavenly liquid. The entire kitchen is filled with the sweet aroma of cooked fruit in condiments. I like to make them a day earlier and leave them in the fridge overnight to achieve that incredibly sexy dark velvet effect. Serve with Chantilly cream ie fresh cream whipped with confectionery or icing sugar, and a twig of mint. It is a time honored French creation and what a romantic finale to a meal, delish! 
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