Ingredients

Butter, for greasing
6 Bosc or other firm pears, peeled
1/4 cup honey
Pinch cinnamon
5 ounces semisweet chocolate
2 eggs*
1 tablespoon confectioners' sugar

Directions

Preheat the oven to 375 degrees F.
Using the butter, grease an ovenproof casserole. Cut a slice off the bottom of each pear to make it stand
upright, then place them in the casserole. Add 1/2 cup water and place the pears in the oven to soften for 40
minutes, basting 3 to 4 times throughout the process.
Combine the pan juices with the honey and cinnamon in a small bowl and whisk together until it's the
consistency of a light emulsion. Augment with hot tap water if necessary. Drizzle the pears with this mixture,
return the pears to the oven, and let cook for another 5 minutes. Remove from the oven and set aside until
ready to serve.

In the top part of a double boiler, melt the chocolate, stirring constantly to avoid scorching. Set aside to
cool.
Separate the 2 eggs and beat the yolks into the chocolate, which should be cool but still liquid. Whisk the
chocolate to make sure it is well mixed. Beat the egg whites and confectioners' sugar together, to form stiff
peaks, and then, fold this mixture into the chocolate mixture.
Place 1 pear on each of 6 dessert plates and top with some of the chocolate mixture. Serve immediately.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of
Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh,
properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or
whites and the shell.