1 Heat the oven to 190°C (170° fan) 375°F gas 5. Line a baking tray with non-stick baking paper.
2 Leave the stalks on the pears, level off the bases and drizzle with lemon juice.
3 Place the pears on a the baking tray and bake for about 15 minutes, until tender. Remove from the oven and leave to cool.
4 Melt the chocolate in separate heatproof bowls over a pan of simmering (not boiling) water.
5 Dip 2 pears into the plain chocolate and 2 pears into the white chocolate.
6 Attach the bay leaves to the stalks and leave to set on non-stick baking paper.
7 For the syrup: heat the wine and sugar in a pan until the sugar has dissolved. Bring to a boil and simmer until the liquid has a syrupy consistency. Add the candied peel and butter and leave to cool.
8 Arrange the pears on a serving plate and drizzle a little of the syrup around the pears.