Peel the pears and cut a wedge out of the round side, giving the pear a heart shape.

Place the pears in the pan and add the wine. Add enough water to just cover the pears. Please note, the pears will float. Add the sugar and spices and bring the pears to the boil. Briefly stir so the sugar can dissolve. Leave the pears to simmer gently for 30 minutes (poach) with a lid placed on the pan. They are done once you can easily prick them with a fork. Allow the pears to cool down for an hour in the poaching liquid.

Meanwhile, chop the chocolate into small pieces and place them in an ovenproof bowl with the cream and butter. Place the bowl on a saucepan of hot water and heat gently. Stir until the chocolate and butter have melted and a smooth sauce is created. Remove the bowl from the heat.

Remove the pears from the pan and dab them dry. Cut them in half lengthways.

Place two pear halves on a plate with the cut sides facing up (possibly cut into the round side so the pears stay in place more securely). Serve the pear halves with a scoop of ice cream and add some warm chocolate sauce.

Tip: Turn the poaching liquid into mulled wine by bringing it to the boil with some cut up orange (including the peel) and 3 cloves. Strain the liquid and add a dash of brandy.