Empty the bottle of mulled wine into an oven proof dish with a lid and add the cinnamon sticks.
Peel each of the pears on one side (so that half the pear still has skin) and leave intact, including the stalk.
Lay the pears skin side up in the wine, cover ,and place in the oven on gas mark 5 for 1 hour.
Remove from the oven and spoon the pears onto a plate to cool. Also, place 1 or 2 tablespoons of the wine into a small bowl and set the one side.
Once the pears have cooled, place in the fridge for 10 minutes. While they are chilling, break the chocolate into pieces, and place in a small bowl. Stand this in a larger bowl of boiling water and stir the chocolate until it melts.
Using a pastry brush, coat the skin side of the pears with chocolate, and put back in the fridge. (I find that using an empty egg carton is the best way to hold my pears still when coating them).
Put the double cream into a mixing bowl and whisk until peaking.
Add the natural yoghurt a spoonful at a time and fold into the cream.
Once the chocolate has hardened on the pears, place on the serving plate, and add a dollop of the cream mixture.
As a finishing touch, mix some caster sugar in with the little bit of wine you put to one side, just enough to thicken it to a ‘sauce‘ consistency, and drizzle over the dish.
Serve immediately, and enjoy!
If the colour of the pears after poaching do not look quite 'red' enough, brush them with a little red food colouring before applying the chocolate :D
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