|Fruit poaching syrup||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Dried apricots||1⁄3 Cup (5.33 tbs), coarsely chopped|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Shelled walnuts||1⁄3 Cup (5.33 tbs) (Black Colored)|
|Chocolate glaze||1 Cup (16 tbs)|
|Candied violets||6 (For Garnish)|
Prepare poaching syrup and simmer for 10 minutes.
Peel pears and core them from the bottom, leaving stems in place.
Poach the pears in the syrup, standing them upright, for about 12 minutes, or until tender but not mushy.
Let pears cool in the poaching syrup.
Meanwhile, combine apricots and raisins in a small bowl.
Measure out 1 cup of hot syrup from the pot of pears, pour over fruit and let stand for 1 hour.
Drain pears and gently pat very dry.
Drain soaked dried fruits and combine with black walnuts.
Stuff some of the mixture into each pear, leaving 1/2 inch of space at the bottom.
Trim a piece 1/2 inch thick from the end of each reserved pear core and plug the pear cavities.
Arrange pears well apart on a baking sheet.
Using a large spoon, gently and slowly pour the chocolate glaze over each pear.
Be careful to coat completely without being overly generous.
Set a candied violet next to each stem and let the chocolate set completely, about 45 minutes