Chocolate Dipped Pears

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Plan Z Phase: This is a Z3 (ZReboot) recipe

Servings: Serves 6.

I can see serving this at a dinner party, or as a special treat for a special someone.

You need a little forward planning with this, so your pears can be ripe on the day you want to make this. Usually two or three days ahead will yield you a juicy dessert. Good news is in about 10 minutes you have dessert completed.

Ingredients:

6 ripe pears, medium size. I used Bartlett 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,