The poaching liquid reduces down into an amazing glaze to be drizzled over the pears along with the chocolate sauce. I like using Laphroaig (a super-peaty Islay Single Malt Whisky) in the poaching liquid to impart a unique and unexpected flavor to this dessert, but a sweeter American Whiskey or Bourbon works equally well (Bourbon of course being a traditional pairing with maple syrup). <br /> <br />This is a great dessert for a dinner party since the pears can be prepared well an advance and the chocolate sauce takes literally seconds to prepare. A scoop of vanilla ice-cream or some whipped cream certainly isn't necessary, but of course wouldn't hurt.

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