Chocolate Covered Pears Nuts

The idea came from a dinner party where I realized too late that I had nothing prepared for dessert. Sometimes the most elegant treats come from pure kitchen panic. I had pears sitting in a fruit bowl and a bar of dark chocolate in the pantry, and suddenly dipping fruit in chocolate seemed like the most brilliant idea anyone had ever had.

My sister-in-law actually asked me for the recipe last Christmas, and I had to laugh explaining that it was just pears and melted chocolate. That is the kind of dessert everyone assumes requires some secret technique or special training. Now they have become my go-to when I want something that feels fancy without actually being complicated.

Ingredients

• Firm but ripe pears: The fruit needs to hold its shape when dipped but still yield to the bite, so avoid anything rock hard or mushy
• Dark chocolate 60 to 70% cocoa: This sweetness level balances the pear without overwhelming it, and the higher cocoa content helps the coating set properly
• Mixed nuts: I love the texture contrast and the way different nuts bring their own personalities to each bite
• Coconut oil: The secret to getting that glossy professional finish and a coating that snaps when you bite into it

Instructions

Prep your pears:

Wash and dry them completely because water is the enemy of melted chocolate. Cut each pear in half lengthwise, remove the core, and push a skewer into the stem end to make dipping easier

Set up your station:

Line a baking sheet with parchment paper and have your chopped nuts ready in a shallow bowl before you start melting anything

Melt the chocolate:

Use a double boiler or heatproof bowl over simmering water, stirring constantly until smooth and glossy. The coconut oil goes in here if you are using it

Dip and coat:

Dip each pear half about two thirds of the way into the chocolate, let the excess drip off, then immediately press the chocolate side into the nuts

Let them set:

Place the dipped pears on your prepared baking sheet and refrigerate for about 20 minutes until the chocolate firms up completely

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These have become my favorite thing to bring to friends houses because they travel so well and never fail to impress. There is something about the combination of fruit and chocolate that makes people feel like they are being treated to something really special.

Making Ahead

I have learned that these can be made up to a day ahead if stored carefully in the refrigerator. The trick is letting them come to room temperature for about ten minutes before serving so the chocolate has that perfect snap again.

Chocolate Choices

While dark chocolate provides the best balance, milk chocolate works beautifully if you prefer something sweeter. White chocolate creates a stunning visual contrast but can be trickier to work with because it seizes more easily.

Serving Ideas

These are lovely on their own but become absolutely elegant when served with a glass of port or dessert wine. The nut coating also plays beautifully with a dollop of crème fraîche or a scoop of vanilla ice cream on the side.

• A light dusting of sea salt over the chocolate before it sets creates this incredible sweet and salty moment
• Try swapping the nuts for crushed pretzels or even cookie crumbs for a completely different vibe
• Leftover chocolate can be drizzled over the finished pears in a zigzag pattern for that bakery look

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Every time I serve these, someone inevitably tells me they are the best dessert they have had in ages. Sometimes the simplest ideas executed well are the ones that people remember most fondly.

Recipe FAQs

→ What type of pears work best?

Firm, ripe pears that are not overripe hold their shape well and provide a juicy contrast to the chocolate coating.

→ Can I use other nuts besides pistachios and almonds?

Yes, nuts like hazelnuts, pecans, or macadamias add unique flavors and textures when sprinkled over the chocolate.

→ How do I melt the chocolate properly?

Use a double boiler or heatproof bowl over simmering water, stirring gently until the chocolate is smooth and fully melted.

→ Is chilling necessary after coating the pears?

Chilling for about 20 minutes helps the chocolate set firmly but serving at room temperature is also enjoyable.

→ Can I substitute the dark chocolate with another type?

Milk or white chocolate can be used for different sweetness levels and flavor variations if preferred.