2 lg Firm Bosc pears
3 tb White wine
3 tb Apple juice
1/2 ts Vanilla extract
1/4 ts Cinnamon
1 ds Each: allspice, nutmeg
1 ts Cornstarch
1/3 c  Semisweet chocolate chips
1 ts Water

Core the pears and cut each into eight sections lengthwise. Combine
the wine, juice, vanilla, and spices in a saucepan. Put in the pears
and bring to a simmer. Cover and simmer over low heat until the pears
are just done, fork-tender but still firm. Combine the cornstarch
with just enough water to dissolve it. Stir into the liquid in the
saucepan and simmer, uncovered, until thickened. Remove from the
heat. Let cool until just warm.

Just before serving, combine the chocolate chips and water in the top
of the double boiler or a small aluminum bowl perched atop a saucepan
filled with a small amount of water. Heat until smoothly melted.
Arrange the pear slices in two dessert bowls. Divide the cooking
liquid between them. Dip a tsp into the melted chocolate and drizzle
over the pears in a zigzag pattern, repeating until the chocolate is
used up. Serve at once.