Chocolate Covered Pears

The idea came to me during a dinner party last autumn when I realized too late that Id forgotten to prepare dessert. The pears sitting in my fruit bowl were perfectly ripe, and that bar of 70% dark chocolate in my pantry became my saving grace. Now its become my go-to elegant dessert that takes practically no effort but looks absolutely stunning on a platter.

Last Christmas my sister claimed she didnt like dark chocolate until she tried these. The crunch of toasted pistachios I added that day won her over completely. Now she requests them every holiday gathering.

Ingredients

• 3 ripe but firm pears: The fruit should yield slightly to pressure but still hold its shape when dipped and chilled
• 200 g dark chocolate (70% cocoa or higher), chopped: Higher cocoa percentage means less sugar and a more sophisticated flavor that balances beautifully with the sweet pears
• 1 tbsp coconut oil or unsalted butter: This helps the chocolate melt smoothly and gives it a gorgeous glossy finish when it sets
• 2 tbsp chopped toasted nuts: The crunch adds texture and visual interest, while the toasting brings out their natural oils
• Flaky sea salt: A tiny pinch transforms the chocolate from good to absolutely unforgettable

Instructions

Prepare your workspace:

Line a baking sheet with parchment paper and wash the pears thoroughly, then pat them completely dry with paper towels. Any water on the fruit will make the chocolate seize.

Prep the pears:

Cut each pear in half lengthwise and use a spoon to scoop out the core, creating a small well in the center of each half. The cavity will catch extra chocolate as it drips.

Melt the chocolate:

Set a heatproof bowl over a pot of simmering water, making sure the bowl doesnt touch the water. Stir the chocolate and coconut oil gently until they become one silky, glossy pool.

Dip the pears:

Hold each pear half by the stem or carefully with a fork, dipping the cut side into the melted chocolate. Lift and let the excess drip off for a few seconds.

Add the finishing touches:

Place each pear half cut side up on your prepared baking sheet. Sprinkle immediately with nuts and flaky salt while the chocolate is still wet and tacky.

Set and serve:

Refrigerate for at least 30 minutes until the chocolate is firm and snaps when touched. Serve chilled or let them sit at room temperature for 10 minutes before serving.

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These became a regular at my wine nights after friends kept asking when Id make them again. Theres something about the combination that makes conversation flow easier, like the dessert itself is doing the hosting.

The Chocolate That Works Best

Ive tried countless chocolate brands and found that 70% cocoa hits the perfect balance between sweetness and depth. Anything below 60% can taste cloyingly sweet against the fruit, while anything above 85% might be too bitter for some guests. The coconut oil is non-negotiable in my kitchen, it gives the finished chocolate that professional sheen.

Making These Ahead

You can prepare these up to 24 hours in advance and store them layered between parchment paper in an airtight container. The only downside is that the nuts might lose a bit of their crunch overnight. If Im making them for a party, I dip the pears the night before and add the nuts and salt just before serving.

Beyond Basic Pears

Sometimes I drizzle white chocolate in a zigzag pattern over the dark chocolate for a stunning visual effect. Freeze dried raspberries crushed over the top add both color and a tart contrast that cuts through the rich chocolate.

• Try swapping pears for apple slices in the fall
• A pinch of cinnamon in the chocolate adds warmth
• Leftover chocolate makes excellent hot chocolate

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These are proof that the most impressive desserts are often the simplest ones. Enjoy every chocolate-stained bite.