Best 7 Sweet Chocolate Pears Recipes

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Indulge in the symphony of flavors with our delectable Sweet Chocolate Pears. This culinary masterpiece combines the natural sweetness of ripe pears with the richness of dark chocolate, creating a taste experience that will tantalize your palate. Whether you're looking for an elegant dessert to impress your guests or a delightful treat to satisfy your sweet cravings, these recipes offer a range of options to suit every occasion. From the classic pairing of pears and chocolate in a simple yet satisfying recipe to the more elaborate Chocolate-Dipped Pears with a touch of sophistication, these recipes cater to diverse preferences. Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice bakers can achieve perfect results. So, prepare to embark on a culinary journey as we explore the delectable world of Sweet Chocolate Pears.

Let's cook with our recipes!

PEARS COVERED WITH CHOCOLATE



Pears Covered with Chocolate image

This is a simple dessert, which is made with pears and chocolate, and it's very sweet!!

Provided by Mariana, Helena e Margarida

Categories     Desserts     Chocolate Dessert Recipes

Yield 5

Number Of Ingredients 4

1 cup water
⅓ cup white sugar
5 small pears, peeled
4 ounces semisweet chocolate, chopped

Steps:

  • In a saucepan over medium heat, stir together the water and sugar. Bring to a boil. Add the pears, and cook for about 5 minutes. Remove pears and set them on a plate.
  • In a metal bowl over simmering water, or in the microwave, melt chocolate, stirring frequently until smooth. Remove from heat. Spoon chocolate over pears to coat. Remove pears to a clean plate, and chill until serving. Serve cold.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 47.6 g, Fat 7.4 g, Fiber 5.9 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 1.4 mg, Sugar 38.1 g

BITTERSWEET CHOCOLATE AND PEAR TART



Bittersweet Chocolate and Pear Tart image

Provided by Food Network

Categories     dessert

Yield Serves 12

Number Of Ingredients 14

3/4 cup 2% milk
1 tablespoon agave nectar
Pinch of fine sea salt
8 ounces high-quality bittersweet chocolate, chopped
1 large egg, beaten
1 firm, ripe green Anjou pear, cored and thinly sliced
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Crust:
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4 ounces unsalted butter, melted
1 tablespoon unbleached sugar
3/4 cup whole-wheat pastry flour
1/4 cup almond flour or ground almonds
Filling:

Steps:

  • Whisk together the melted butter, sugar and salt. Add flour and ground almonds and stir until it feels like damp sand. Press dough evenly along bottom and halfway up the sides of an 8-inch round tart pan with a removable bottom. Use waxed paper or buttered fingers to even out and press dough tightly into the corners. Prick crust all over with a fork and chill while you preheat oven to 350 degrees about 30 minutes. Set pan on a baking sheet and bake until crust is golden brown, about 25 minutes.
  • While crust bakes, bring milk, agave and salt to a simmer in a medium saucepan over low heat. Remove from heat and pour over chocolate in a medium heatproof bowl. Let it sit for about 2 minutes without stirring. Starting in the middle of bowl, whisk chocolate together until evenly melted and the mixture a smooth and shiny dark brown.
  • Fan pear slices around bottom of the tart shell in one even layer. Whisk beaten egg into the chocolate filling and pour filling over pears and crust. Decrease oven temperature to 300 degrees and return tart to oven; bake until filling is set but still a little wiggly in the center third, about 15 minutes. Remove and cool tart completely on a rack at room temperature. Remove tart from pan sides and carefully transfer to a platter. Slice and serve slightly warm or at room temperature.

CHOCOLATE PEAR AND CHERRY SALAD



Chocolate Pear and Cherry Salad image

It's fun to come up with new ways to use the ingredients we love. I developed a chocolate vinaigrette, knowing how well it would play with stone fruit, the peppery bite of arugula and the deep acidic sweetness of balsamic. There are tons of other options that can go with this vinaigrette so feel free to play! -Ryan Christie, Pacheco, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 14

3/4 cup cut French green beans (haricots verts)
3 tablespoons olive oil, divided
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup balsamic vinegar
1 ounce dark chocolate candy bar, chopped
1 tablespoon red wine vinegar
4 cups fresh arugula
1 medium pear, peeled and cut into 1/2-inch cubes
1/2 cup frozen pitted sweet cherries, thawed and halved
1/4 cup dried cranberries
3 tablespoons coarsely chopped pecans
1 tablespoon minced dried apricots
2 teaspoons thinly sliced fresh mint leaves

Steps:

  • Heat oven to 350°. In an 8-in. square baking dish, toss beans with 1 tablespoon olive oil, salt and pepper. Roast until tender, 12-15 minutes. Remove from oven. Toss with balsamic vinegar; refrigerate, covered, 1-1/2 - 2 hours., Meanwhile, in a microwave, melt chocolate; stir until smooth. Pulse melted chocolate, red wine vinegar and remaining 2 tablespoons olive oil in a blender until smooth., Divide arugula evenly between 2 salad bowls. Drizzle with chocolate mixture. Top with pears, cherries, cranberries and beans; sprinkle with pecans, apricots and mint leaves.

Nutrition Facts : Calories 511 calories, Fat 33g fat (6g saturated fat), Cholesterol 2mg cholesterol, Sodium 166mg sodium, Carbohydrate 62g carbohydrate (47g sugars, Fiber 8g fiber), Protein 4g protein.

PEARS IN CHOCOLATE SAUCE



Pears in Chocolate Sauce image

Delight your family with this elegant and delicious dessert.

Provided by MONICA SELF

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h

Yield 4

Number Of Ingredients 10

4 pears, peeled
½ lemon, juiced
2 cups water
½ cup white sugar
¼ teaspoon vanilla extract
4 (1 ounce) squares bittersweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon butter
1 tablespoon coffee flavored liqueur
4 maraschino cherries, garnish

Steps:

  • Leave stems on peeled pears. Sprinkle with lemon juice to prevent browning. Set aside.
  • In a saucepan large enough to accommodate 4 pears standing upright, combine water and sugar. Place over medium heat, and boil until sugar is dissolved. Stir in vanilla, then place the pears in. Reduce heat, cover, and simmer for 15 minutes. Allow to cool in liquid, then drain.
  • In the top of a double boiler, combine chocolate, cream and butter. Heat, stirring, until chocolate is melted and smooth. Remove from heat, and stir in coffee liqueur.
  • Place pears on serving dish, pour chocolate sauce over pears, and garnish with maraschino cherries.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 71.7 g, Cholesterol 19 mg, Fat 15.3 g, Fiber 8 g, Protein 2.9 g, SaturatedFat 9.4 g, Sodium 27.2 mg, Sugar 55.3 g

PEARS WITH CHOCOLATE SAUCE



Pears with chocolate sauce image

A good recipe for chocolate sauce is invaluable. Put everything out on the table and let everyone help themselves

Provided by John Torode

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

8 pears
1 lemon , zest removed in strips
1 orange , zest removed in strips
1 vanilla pod , split
200g golden caster sugar
1 cinnamon stick
600ml white wine
vanilla ice cream, to serve
300g plain chocolate , chopped
300ml double cream
150ml milk
25g butter

Steps:

  • Peel the pears, leaving the stalks intact, then take the core out from the bottom of each by using a small sharp knife or a melon baller. Flatten the bottom by slicing off a little bit so that it will sit upright when served. Put the pears into a saucepan with the zests, vanilla pod, sugar, cinnamon, white wine and 600ml water, then bring to the boil. Lower the heat and poach for about 20-25 mins until they are cooked all the way through, but are not so soft that they will fall apart. Leave to cool in the liquid. Can be made and chilled a day ahead.
  • When cool, take the pears out, strain out the cinnamon, zest and vanilla pod (keep the pod, allow it to dry, then pop it into a jar of sugar to make vanilla sugar), then pour the syrup back in the pan. Boil until reduced by half to a thin syrup.
  • Meanwhile, to make the sauce, melt the chocolate in a bowl set over a pan of simmering water. Warm the cream, milk and butter in a heavy based pan. Stir this into the melted chocolate, set aside and keep warm. Can be made and chilled a day ahead. If the sauce cools and thickens too much, warm it again gently over a pan of simmering water or for 30 secs in a microwave. Serve the pears with plenty of syrup, chocolate sauce and good-quality vanilla ice cream.

Nutrition Facts : Calories 602 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 69 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium

UPSIDE-DOWN PEAR CHOCOLATE CAKE



Upside-Down Pear Chocolate Cake image

Provided by Cory Schreiber

Categories     Cake     Mixer     Chocolate     Fruit     Dessert     Bake     Thanksgiving     Vegetarian     Kid-Friendly     Pear     Fall     Birthday     Party     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12 to 15

Number Of Ingredients 17

1 tablespoon unsalted butter, at room temperature, for pan
Fruit Topping
1 cup (7 ounces) granulated sugar
1/4 cup water
3 firm but ripe pears, peeled, cored, and each cut into 12 slices (1 pound prepped)
Cake
1/4 cup (2 ounces) unsalted butter
4 ounces dark chocolate, chopped
1 cup (5 ounces) all-purpose flour
1/3 cup (1 ounce) unsweetened Dutch-processed cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup (5 1/4 ounces) granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk
Chantilly cream or Vanilla Bean Ice Cream, for serving (optional)

Steps:

  • Butter a 9-inch round baking pan.
  • To make the fruit topping, put the sugar and water in a heavy saucepan (one with a tight-fitting lid) and stir until the sugar dissolves. Bring the mixture to a boil over medium heat, then cover and cook for 2 minutes. (Covering in this way allows the steam to wash down the sides of pan, which will prevent any sugar crystals from forming.) Uncover the saucepan and continue to boil the sugar, gently and slowly swirling the pan as needed to cook the caramel evenly, until it becomes a dark amber color. Occasionally wash down the sides of the pan with a pastry brush dipped in cold water. Carefully pour the caramel into the prepared pan and allow it to harden. The pan will be very hot from the sugar, so take care in moving it if you need to. Fan the pear slices on top of the caramel in a circle around the perimeter, filling in the center with the remaining slices.
  • Preheat the oven to 350°F.
  • To make the cake, place the butter and chocolate in a small saucepan over low heat and melt, stirring occasionally. Sift the flour, cocoa, baking soda, and salt together in a bowl. Transfer the melted chocolate to a mixing bowl or the bowl of a stand mixer and add the sugar. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat on medium speed for about 3 minutes, until light and fluffy. Add the eggs one at time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Stir in the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour and scraping down the sides of the bowl occasionally.
  • Pour the batter into the prepared pan and bake in the middle of the oven for 40 to 45 minutes, or until the cake bounces back slightly when touched. Cool on a wire rack for 15 minutes, then invert the cake onto a plate, leaving the pan on top of the cake for 5 minutes before you remove it. Serve the cake warm, topped with a small dollop of Chantilly cream or a scoop of Vanilla Bean Ice Cream.
  • Storage: Wrapped in plastic wrap, the cake will keep at room temperature for up to 3 days.

POACHED PEARS WITH DARK CHOCOLATE



Poached Pears with Dark Chocolate image

Ginger, honey, and dark chocolate are the perfect complements to naturally sweet pears.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1 1-inch piece of ginger, peeled and thinly sliced
2 tablespoons honey
4 cups water
2 ripe Bartlett pears
1 ounce dark chocolate, melted

Steps:

  • Bring ginger, honey, and water to a boil over high heat in a medium pot. Reduce heat to medium and let simmer 5 minutes.
  • Meanwhile, peel pears and halve lengthwise. Use a melon baller to scoop out cores. Gently lower pears into pot. Cover surface with a round of parchment paper.
  • Cook pears until a paring knife slides easily into them, about 10 to 15 minutes, depending on ripeness. Remove with a wooden spoon and transfer to a bowl. Pour poaching liquid over. Serve warm or chilled.
  • To serve, place pear halves in a bowl and drizzle with melted chocolate.

Tips:

  • Choose ripe but firm pears: This will ensure that they hold their shape during baking.
  • Peel and core the pears before baking: This will make them easier to eat.
  • Use a variety of chocolate chips: This will add a richer flavor to the dish.
  • Don't overcook the pears: They should be tender but still slightly firm.
  • Serve the pears warm or at room temperature: They can be topped with whipped cream or ice cream.

Conclusion:

Sweet chocolate pears are a delicious and elegant dessert that can be enjoyed by people of all ages. They are perfect for a special occasion or a simple weeknight treat. With a few simple ingredients and a little bit of time, you can create a dish that is both beautiful and delicious. So next time you're looking for a sweet and satisfying dessert, give sweet chocolate pears a try!

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