| Peel and core the pears, leaving the stem intact. |
| In saucepan that can hold the pears upright without them touching the sides or each other, combine the port, water, sugar, sugar, coffee beans and vanilla. |
| Bring to a simmer, cover and cook until the pears are tender. Allow the pears and liquid to cool together in refrigerater. |
| Once cool, remove pears from liquid. Bring the sauce to a boil and reduce about 75 percent. Set sauce aside. |
| To Make the Dipping Chocolate: |
| Combine the melted butter and chocolate in a double boiler and stir until melted. Keep warm. |
| For the Garnish: |
| Heat the honey so it pours easily. Add thyme and pepper, mix together. Toss with pecan halves, until all are coated well. |
| Arrange pecan halves on a cooking rack on a sheet pan. Season to taste with salt. |
| Bake in 400F until crispy. Allow to cool |
| Presentation: |
| Cut pears in half. Slice pear halves nearly to the stem, fan out slices. |
| Carefully dip the stem end of the pears into the chocolate. Refrigerate the pear to allow the chocolate to cool. |
| Place pear half on serving plate. Top the chocolate with pecan half. Mark plate with a half moon of sauce on the bottom portion of plate. Lightly sprinke esspresso powder over entire plate. |
