The type and firmness of the pears will determine the time that you will poach them.  Anjou are going to be the quickest cooking pears.  A firm Bartlett could take you up to an hour.  

Serves 4

4 firm, but ripe pears (we prefer Anjou), peeled and cored from the bottom

2 1/2 cups/600ml/600g brewed espresso or strong coffee

1/4 cup/50g sugar

1 cinnamon stick

4 ounces/113g dark chocolate

In a saucepan that will snuggly fit pears, add the espresso and sugar.  Heat on Medium heat to melt sugar.  Add the pears and cinnamon stick.  Cover and gently poach for 20-25 minutes or a knife inserted into the thickest part easily pierces the pear.  The pears should be soft, but still hold their shape.  Remove from heat.  Let pears cool in the liquid.  Remove the pears.  The liquid should be thick.  If not, return the liquid to cook top and reduce on high for 2-3 minutes.  Place pears in a shallow bowl or serving cup.  Spoon the thickened espresso over the pears.  Shave chocolate over each pear. Serve and enjoy.