Romantic Chocolate Covered Pears (Printable version)
Tender poached pears luxuriously coated in dark chocolate, an elegant indulgence ideal for any special celebration.
# What You'll Need:
→ Pears
01 - 4 ripe, firm pears (such as Bosc or Anjou), peeled with stems intact
02 - Juice of 1 lemon
→ Poaching Syrup
03 - 3 cups water
04 - 1 cup granulated sugar
05 - 1 vanilla bean, split lengthwise
06 - 1 cinnamon stick (optional)
→ Chocolate Coating
07 - 7 ounces good-quality dark chocolate (70% cocoa), finely chopped
08 - 2 tablespoons unsalted butter
→ Garnish (optional)
09 - Chopped pistachios
10 - Freeze-dried raspberries
11 - Edible rose petals
# Directions:
01 - Gently peel the pears, ensuring the stems remain intact. Immediately rub the peeled surfaces with lemon juice to prevent discoloration.
02 - In a medium saucepan, combine the water, granulated sugar, split vanilla bean, and cinnamon stick. Bring the mixture to a gentle simmer over medium heat, stirring consistently until the sugar has completely dissolved. Carefully add the prepared pears to the poaching liquid. Poach gently for 15 to 20 minutes, periodically turning the pears, until they are tender when pierced but still hold their shape. Remove the pears from the syrup, allow them to drain thoroughly, and then cool completely.
03 - Set a heatproof bowl over a saucepan of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Add the chopped dark chocolate and unsalted butter to the bowl. Stir continuously until the chocolate and butter are fully melted and the mixture is smooth and glossy. Remove the bowl from the heat and allow the chocolate to cool slightly to a workable temperature.
04 - Holding each cooled pear by its stem, carefully dip it into the melted chocolate, swirling to ensure a complete and even coating. Lift the pear, allowing any excess chocolate to drip off. Place the chocolate-coated pears onto a baking tray lined with parchment paper. If desired, immediately sprinkle with your chosen garnishes before the chocolate begins to set.
05 - Transfer the tray of coated pears to the refrigerator and chill for at least 30 minutes, or until the chocolate coating is firm and fully set.
06 - For optimal texture and flavor, allow the chocolate-covered pears to sit at room temperature for approximately 10 minutes before serving.
# Expert advice:
01 -
- This dessert feels incredibly fancy and restaurant-worthy, yet it’s surprisingly approachable to make at home.
- The delicate, tender pear combined with the rich, slightly bitter dark chocolate is a match made in culinary heaven.
02 -
- Keep a close eye on the poaching pears; overcooking them by even a few minutes can turn them mushy.
- Always ensure your pears are completely cooled and dried before attempting to dip them in chocolate; warm or wet pears will make the chocolate slide right off.
03 -
- If your chocolate coating starts to get too thick or cool down while dipping, gently warm it again over the double boiler for a minute or two to restore its silky consistency.
- For an extra deep flavor in your poaching liquid, toast the cinnamon stick briefly in a dry pan before adding it to the water and sugar.