Chocolate Dipped Pears
Ingredients:
6 ripe pears, medium size. I used Bartlet green/yellow but you could use red or most other pears. The only one I would not recommend is Bosc but just because I would not think it would be very pretty when finished.
8 oz. dark chocolate (70-78% cacao), melted. You’ll have chocolate left over when this is complete, but you need to have a deep enough pool of chocolate to cover the pears. Just make a chocolate sauce/ganache out of the rest and you can serve that over almond pound cake. (insert links to pound cake and ganache)
4-5 oz. salted nuts, chopped. I recommend peanuts, almonds, macadamia nuts or pecans. Chop them pretty finely or the pears won’t pick them up and they will topple. (I know, it happened to me)
Instructions:
To melt chocolate, I use a double boiler. I still think that works best without scorching the chocolate. Some people are aces at melting it in a microwave.
Place melted chocolate in one bowl and the chopped nuts in a second bowl.
These bowls should be fairly small and on the deep side.
Dip room temperature pears in chocolate then in nuts. Place dipped pears on a cooling rack to set or you can place them on a piece of waxed paper or parchment paper.
I’d store them at room temperature until you serve them on day 1. The chocolate will firm back up and form a coating on the pears.
Pears and chocolate go great together. Who needs a candy apple! I served with a steak knife for cutting top to bottom, and a fork.
Enjoy!
Cheers,
Zola
