Peel pears and cut in quarters. Put port, 9 Tbsp sugar, cinnamon and cloves in pot. Rise to a boil and put pears in. Let simmer for 25 minutes.

Meanwhile add riccota, 1 Tbsp sugar, 1 tsp cocoa and espresso paste in a bowl and mix well. Let it sit in fridge.

Make whipped cream with cream and 2 Tbsp sugar.

Cut lemon leaves to 2 to 3 inches tall. Use double boiler to melt chocolate. When melted, coat one side of lemon leaf(darker side). Put them on a plate and put in fridge to cool.

Crisp pistachios (not to much). Then put in pastry rings(2). Put in ricotta mixture and lemon marmalade (just to coat the pistachios).

Take pears out if they feel semi-soft with knife (save the sauce). Then cut thinly and layer against the walls (3 or 4 times) and put in ricotta mixture if you want. Put on plate and take pastry ring off.

Drizzle sauce on and around rose. Then put whipped cream on rose, then the lemon zest.

Peel lemon leaves (use 2) put in sides of the rose sprinkle cocoa and powdered sugar on rose.