The pears are washed well, wiped and cut in half, then cleaned of seeds and grown in places, on the inside, to allow the honey to penetrate the fiber of the fruit.
Grease a heat-resistant pan with butter and place the pear halves in it, with the inside, slightly notched, facing up.
Grease each half of the pear with a teaspoon of honey and insist so that it penetrates the fiber of the fruit.
Sprinkle half a teaspoon of cinnamon on each half of the pear.
Cover the tray with the pear halves with a lid, or with an aluminum foil, then put it in the preheated oven for 15-20 minutes on medium heat.
After 15 minutes, remove the lid from the oven tray and leave in the oven for another 10-15 minutes, until the pears soften and brown nicely.
After this time, remove the tray from the oven and allow it to cool slightly.
Meanwhile, melt the household chocolate with 10-15 grams of butter and after it has cooled down a bit, add the hazelnut oil to make a very fragrant chocolate sauce.
Pour the chocolate sauce over the pears and decorate with decorative ornaments.
The pears, thus decorated, can be served hot (in winter) or cold, during the heat, after they have been kept in the fridge.
For this kind of dessert, use large and hard pears, in perfect condition and without defects.
If you do not have a lid on the heat-resistant dish, use an aluminum foil.
The pears must be prepared stewed at first and then the lid (foil) is taken to dry and brown.
For decoration you can use other ornaments, but it would be good to have chocolate sauce, with hazelnut oil, because it is very fragrant and pleasant.
For the look, wrap the pear tail in aluminum foil.
Serve the pears warm, if it is winter, and in summer, keep them in the fridge for a while to cool before being offered.
Baked pears can also be served with whipped cream.