Chocolate Crémeux with Poached Pears and Pecans

Instructions

1. In a small pot, bring the water, sugar and lemon juice to a boil. Simmer for 2 to 3 minutes.
2. Place the pears in the simmering syrup and cook for 15 minutes over low heat, depending on the ripeness of the pears, or until the tip of a knife easily slides through. Transfer the pears and syrup to a bowl and let cool. Cover and refrigerate until chilled, about 2 hours. The pears will keep for 1 week in an airtight container in the refrigerator.
3. In a large non-stick skillet over medium-high heat, heat the honey for 1 minute. Place the drained pears, cut side down, in the honey. Cook until caramelized and nicely golden. Deglaze with ¼ cup of the pear syrup and let reduce until the pears are glazed in the caramel (see note). Flip the pears over so that the cut side is now facing up. Let cool for 15 minutes.