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Almond Chocolate Poached Pears

Almond Chocolate Poached Pears

Almond Board of California

Almond Board of California

Elegant wine-poached pears are dipped in dark chocolate and sprinkled with sliced California Almonds.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 81.5g
  • 26%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F. Juice the lemon and orange. Put juice, wine, water, honey, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepan. Gently place the peeled pears into the liquid.
  2. Make a circle of parchment paper that is 1/2-inch larger than the pot, and cover surface completely with the parchment paper. Be sure the pears are fully submerged, but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil and then reduce the heat to just below a simmer.
  3. While the pears are poaching, roast almonds in oven until golden brown, approximately 10 minutes.
  4. Cook the pears until fork-tender. Gently transfer pears into a glass or ceramic bowl. Pour enough poaching liquid over pears to just cover. Cover and refrigerate until cool, preferably overnight.
  5. Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
  6. In a double boiler, melt chocolate until smooth. Dip each cooled pear into the melted chocolate and then roll in sliced almonds. Place on a parchment-lined baking sheet and refrigerate until chocolate is set, approximately 30 minutes. Lightly drizzle with reduced poaching liquid and serve at room temperature.
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Reviews

Ambrosia
9

Ambrosia

12/26/2009

this was a great dessert! The presentation was lovely and the flavors elegent! I recomend using more wine and less water for the sake of saving time when reducing. I used ground spices in a tea bag and just eyeballed the measurments but reduced the amount of cardomom asked for by half and it was delish! If you dont have time to let the pears cool, the freezer works great!! Lastly, rolling the chocolate covered pears in almonds didnt turn out. Sprinkle the almonds on and then carefully press them in. This recipe is great!! Will do again!!

leexlee
2

leexlee

5/1/2012

I really don't know what to say about this recipe. I couldn't even find some of these ingredients in the local grocery stores, so I left a lot of it out. I haven't tasted it yet, but my friend said it came out great. I suppose, we shall see. 3 stars for the recipe's potential.

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