Baked Pears with Chocolate and Almonds (Print version)
Warm pear halves hold small pools of melted dark chocolate under toasted flaked almonds.
# Ingredients:
Ingredients
01 -
4 ripe but firm pears
02 -
20 g softened butter
03 -
2 tbsp maple syrup
04 -
1 tsp vanilla extract
05 -
½ tsp ground cinnamon
06 -
60 g dark chocolate, chopped
07 -
25 g flaked almonds
08 -
60 ml water
# Instructions:
01 -
Heat the oven to 190°C. Halve pears lengthwise and remove the cores with a small spoon. Slice a thin sliver from each rounded underside if needed so the halves sit steadily.
02 -
Arrange the eight pear halves cut-side up in a baking dish about 23 × 30 cm. Spread the butter over their cut surfaces.
03 -
Mix maple syrup, vanilla and cinnamon and brush over the pears. Pour the water around the pears, not into their hollows.
04 -
Cover loosely with foil and bake for 20 minutes. Uncover and bake for another 5–10 minutes until the pears are almost tender when pierced near the core. Firmer fruit may need a few extra minutes.
05 -
Divide chopped chocolate between the hollows and scatter flaked almonds over the pears. Bake uncovered for 4–5 minutes until the chocolate softens and the almonds turn pale gold. Watch closely so the nuts do not scorch.
06 -
Rest for 5 minutes, then serve two halves per person with a little of the warm dish juices. The pears should hold their shape with tender flesh.
07 -
Refrigerate cooled leftovers covered within two hours for up to three days. Rewarm gently in the oven until hot, covering loosely to protect the almonds.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.