Put the water and sugar in a saucepan
and heat gently until the sugar has dissolved. Add the orange rind and
vanilla. Peel the pears and carefully cut out the cores from the base,
leaving the fruit whole. Place in the syrup and simmer, covered, for
20-25 minutes, turning occasionally, until they are translucent.
Remove from the heat and leave to cool in the syrup. Remove from the
syrup and transfer to shallow glass serving dishes. Spoon the Belgian
Chocolate Sauce over and serve cold.