In a large sauce pan, place water cinnamon sticks, brown sugar and orange zest. Bring to a boil then reduce heat.
1/4 cup of the following is optional: orange liquer, such as Grand Marnier, orange juice,apple juice or cider.
Remove skin in strips from each pear and core from the bottom. Cut a slice from the bottom so each pear will stand up on the plate. Score each pear from stem to bottom edge (1/4" deep). Place pears in the pan and cover. Allow pears to simmer until tender.Remove from liquid when desired tenderness is obtained.
(choose pears that have the stem intact, do not remove)
To serve as an appetizer: Remove pears from heat and allow to cool, but not cold. Pour a "pool" of chocolate into the center of the serving plate, top with one pear.Drizzle pear with melted chocolate or carmel or both. Garnish with a mint leaf or chocolate curl, kiwi sliced in half.
To serve as a dessert: Allow pear to cool completely. "pool" chocolate onto a plate, place pear in the center of the pool. For drizzle, use hardening chocolate to make a coating over the pear. Serve with whipped cream, peach ice cream or honey. Garnish