51.   Add onion and teaspoon salt and cook over low heat until onion is transparent.

52.   Add onion to casserole and cook, stirring, over moderately low heat until softened.

53.   Add parsley and continue to cook at low heat in occasionally covered skillet for about five minutes.

54.   Add the chocolate and salt and heat the mixture over low heat, whisking, until the chocolate is melted and the sauce is smooth.

55.   Add the onion, carrot and leeks, and saute over low heat until tender but not brown.

56.   Add the peel and cook it gently over low heat until most of the syrup has been absorbed.

57.   Add the pine nuts and cook over low heat another three minutes.

58.   After the flames die out, whisk in the creme fraiche over low heat.

59.   Bring to a boil, lower heat to a bare simmer, cover and cook over low heat until the vegetables are just fork-tender.

60.   Bring to a simmer over low heat, stirring often, until pears are tender, clear and caramel colored and liquid is the consistency of honey.