Romantic Chocolate Covered Pears (Printable)
Elegant poached pears, beautifully coated in luxurious dark chocolate, creating a delightful dessert for special moments.
# What You'll Need:
→ Pears
01 - 4 ripe but firm pears (such as Bosc or Anjou), peeled with stems carefully left intact
02 - Juice of 1 fresh lemon
→ Poaching Syrup
03 - 3 cups water
04 - 1 cup granulated sugar
05 - 1 whole vanilla bean, split lengthwise (alternatively, 2 teaspoons pure vanilla extract)
06 - 1 cinnamon stick (optional)
→ Chocolate Coating
07 - 7 ounces good-quality dark chocolate (70% cocoa), finely chopped
08 - 2 tablespoons unsalted butter
→ Optional Garnishes
09 - Chopped pistachios
10 - Freeze-dried raspberries
11 - Edible rose petals
# How-To Steps:
01 - Gently peel the pears, ensuring the stems remain firmly attached. Immediately rub the peeled pears with fresh lemon juice to prevent any browning or oxidation.
02 - In a medium saucepan, combine the water, granulated sugar, split vanilla bean (or vanilla extract), and cinnamon stick. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar has completely dissolved. Carefully place the prepared pears into the simmering syrup and poach for 15 to 20 minutes, periodically turning them, until they are tender when gently probed but still hold their structural integrity. Remove the poached pears using a slotted spoon, allow them to drain thoroughly, and then cool completely.
03 - Create a double boiler by setting a heatproof bowl over a saucepan of barely simmering water. Add the chopped dark chocolate and unsalted butter to the bowl. Stir continuously until the chocolate and butter are fully melted and achieve a smooth, glossy consistency. Remove the bowl from the heat and let the chocolate mixture cool slightly, ensuring it remains fluid enough for dipping.
04 - Holding each cooled pear by its stem, carefully dip it into the melted chocolate, swirling gently to ensure an even and complete coating. Place the chocolate-covered pears onto a baking tray lined with parchment paper. If desired, immediately sprinkle your chosen garnishes onto the chocolate before it begins to set.
05 - Transfer the tray of coated pears to the refrigerator and chill for a minimum of 30 minutes, or until the chocolate coating is completely firm and set.
06 - For optimal texture and enhanced flavor, allow the chocolate-covered pears to rest at room temperature for approximately 10 minutes before presenting and serving.
# Expert Suggestions:
01 -
- It's a dessert that feels incredibly luxurious, yet it's surprisingly simple to pull off, making you look like a pastry chef without the stress.
- The combination of tender, spiced pears with rich, dark chocolate is an absolute dream, and it's naturally gluten-free and vegetarian too.
02 -
- When poaching, the absolute key is to keep a close eye on the pears; overcooking them by just a few minutes can turn them into a sad, mushy mess instead of elegant fruit.
- It's tempting to dip warm pears, but letting them cool completely – and I mean *completely* – ensures your chocolate coating adheres beautifully and sets with a perfect snap.
03 -
- When poaching, choose a saucepan that's just tall enough to submerge the pears without them floating too much, and narrow enough that they stand upright and cook evenly.
- Getting the chocolate to the right dipping temperature is crucial; it should be warm enough to be liquid, but cool enough that it quickly thickens on the cold pear, forming a beautiful, even layer.