Put the pears into a medium saucepan with the water, vanilla and half the sugar. Heat gently until the sugar dissolves.
Bring to the boil, then reduce the heat and cook, turning the pears occasionally, for about 10 minutes, or until tender. Use a slotted spoon to transfer the pears to a plate to drain.
Preheat the oven to 190°C, fan 170°C, gas mark 5. Put 10 paper muffin cases onto a baking sheet or into a muffin tin.
Whisk 2 tablespoons of the cocoa powder into the pear cooking syrup. Simmer for 15 minutes or until the syrup has reduced and is slightly thickened. Set aside.
Meanwhile, melt the chocolate and butter in a heatproof bowl placed over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the mixture is smooth. Remove from the heat.
Add the combined flours, eggs, remaining 1 tablespoon cocoa powder and 150g sugar to the chocolate and butter mixture and stir until well combined.
Share the mixture between the muffin cases. Gently press a pear quarter into the middle of each one – you'll have 2 pieces left to eat!
Bake for 20-25 minutes. Set aside for 15 minutes to cool, then serve, drizzled with the chocolate syrup.
*All information included in this recipe has been provided by Chingford Fruit Ltd. This recipe was created by Reuben Riffel, head chef at Reuben's Restaurant, Franschhoek, South Africa.