Save Experience the harmony of juicy, ripe pears enveloped in smooth, melted dark chocolate. This elegant treat combines the natural sweetness of fresh fruit with the deep richness of 70% cocoa chocolate, enhanced by a subtle sprinkle of flaky sea salt and optional crunchy nuts. Preparation is swift, requiring just a few ingredients and minimal steps, involving dipping pear halves into melted chocolate, chilling until set and serving chilled or room temperature. Perfect for those seeking a refined yet effortless dessert option.
The first time I made these, I was rushing to bring something to a dinner party and had zero time for actual baking. The pears were sitting in my fruit bowl, just hitting that perfect window of ripeness, and a bar of dark chocolate happened to be within reach. Sometimes the most impressive desserts are born from pure convenience and a bit of desperation.
I brought them to my friends house still slightly tacky from the chocolate, and people were genuinely impressed. Later that evening, someone asked for the recipe, assuming it was some complicated French technique Id spent hours perfecting. The secret was just good ingredients and not overthinking it.
Ingredients
- Ripe but firm pears: They need to yield slightly to pressure but still hold their shape when halved and dipped
- Dark chocolate (70% cocoa or higher): The higher cocoa percentage cuts through the pears natural sweetness beautifully
- Coconut oil or unsalted butter: Just a tablespoon helps the chocolate set with a gorgeous sheen and makes dipping easier
- Flaky sea salt: Dont skip this, it wakes up the entire flavor profile
- Chopped toasted nuts (optional): Pistachios add lovely color and crunch, but hazelnuts work wonderfully too
Instructions
- Prep your station:
- Line a baking sheet with parchment paper before you start melting anything, because once that chocolate is ready, you need to move fast
- Prep the pears:
- Wash and thoroughly dry the pears, then cut each in half lengthwise and scoop out the core with a spoon or melon baller
- Melt the chocolate:
- Set a heatproof bowl over a pot of simmering water and melt the chocolate with the coconut oil, stirring until completely smooth
- Dip and set:
- Holding each pear half by the stem, dip the cut side into the chocolate, let excess drip off, then place cut side up on your prepared sheet
- Add finishing touches:
- Sprinkle with nuts and sea salt immediately, then refrigerate for at least 30 minutes until the chocolate is firm
Save My sister now requests these for every family gathering, and honestly, Im not mad about it. Theyve become one of those recipes that feel like mine, even though the technique is simple.
Choosing Your Pears
Ive learned through trial and error that Bosc and Anjou varieties hold up best to the chocolate coating without turning mealy or soft. Avoid pears that are already giving too much to gentle pressure, since theyll practically collapse once halved.
The Chocolate Factor
Higher cocoa percentage chocolate not only tastes better but also sets more firmly, which matters when youre working with juicy fruit. If you prefer something sweeter, 60 to 70 percent is your sweet spot.
Make Ahead Strategy
These can be made up to 24 hours in advance and stored in the refrigerator, though the condensation that forms when you bring them to room temperature is purely cosmetic. Just pat them gently with a paper towel before serving.
- Let them sit at room temperature for about 10 minutes before serving
- Avoid stacking them directly on top of each other
- Leftovers rarely happen, but they keep well for two days
Save There is something deeply satisfying about serving something that looks this impressive and tastes even better. These pears have a way of making any moment feel a little more special.
Recipe FAQs
- → How do I ensure the chocolate coats the pears smoothly?
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Melt the dark chocolate slowly over simmering water, stirring continuously to achieve a smooth texture for even coating.
- → Can I use other fruits besides pears?
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Yes, apples or firm stone fruits work well and provide a delightful variation to the chocolate pairing.
- → What is the best way to remove the pear cores?
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Use a spoon or melon baller to scoop out the core cleanly without damaging the pear halves.
- → How long should the chocolate-coated pears chill before serving?
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Refrigerate for at least 30 minutes to allow the chocolate to fully set and create a crisp coating.
- → What toppings complement the chocolate and pears best?
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Chopped toasted nuts like pistachios or almonds and a pinch of flaky sea salt enhance texture and flavor balance.
