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Remove from the heat and let the pears cool in the cooking liquid.. With a slotted spoon, remove the pears from the cooking liquid; set aside on a plate.Combine the cream, chicken stock, butter and 1 1/2 cups of the pear cooking liquid in a saucepan.
Bring to a simmer and simmer for 45 minutes to 1 hour, until the liquid is reduced by half..Meanwhile, put the potatoes in a small saucepan, add salted water to cover, and bring to a boil.Reduce the heat slightly and cook the potatoes for 18 to 20 minutes, until just tender.
Drain and let cool slightly, then peel and cut into 1/4-inch thick rounds..While the potatoes are cooking, cut the pears crosswise into 1/4-inch thick slices.
When the sauce has reduced, add the pears and potatoes and heat through.
Fold in the endive and serve..Set mole aside.. Heat 1 tablespoon oil in a large saucepan over medium-low.
Stir in mole and 2 teaspoons kosher salt, and bring to a simmer over medium.Reduce heat to low; partially cover, and simmer, stirring often, until consistency is similar to heavy cream and reduced to about 2 1/2 cups, about 20 minutes.
If mole is too thick, add up to 1/4 cup broth to reach desired consistency.Cover and keep warm over low..
(Editor: Slim Books)