1

Peel whole pears, leaving the stem intact.

2

In a saucepan which will hold the pears, combine water, 1 cup sugar, rind and cinnamon. Heat to boiling; add pears. Cover and poach until tender. Let pears cool in the syrup; refrigerate overnight. Remove rind and cinnamon stick.

3

Melt chocolate in ¼ cup hot coffee.

4

In a double boiler, mix yolks and 5 T. sugar. Add the melted chocolate and the remaining coffee. Stir mixture over simmering water until creamy and thickened. Add 2 T. brandy.

5

Whip cream until thick; add powdered sugar and 2 T. brandy.

6

Place pears upright in a crystal dish. Pour sauce over and garnish with whipped cream.