HEB logo
Poached Pears Dipped in Chocolate
Prep Time:
30 minutes
Cook Time:
15 minutes
4 servings

* Glazed Almonds:

2 Tbsp. H-E-B Granulated Sugar

1/4 c. Hill Country Fare Slivered Almonds

* Poached Pears:

1 sheet (12-inch) H-E-B Parchment Paper

4 Bartlett Pears

1/2 bottle dry white wine

4 c. water

2 Tbsp. Central Market Organics Dessert Spice Blend

* Ganache:

1 1/4 c. (8 oz.) Hill Country Fare Semi-Sweet Chocolate Chips

1 c. H-E-B Heavy Cream


Heat a heavy skillet over medium heat 3 minutes. Add sugar and almonds
and stir the mixture until all sugar is melted and almonds are coated
. Quickly pour the glazed almonds on the sheet of foil, cool, and brea
k into small pieces.
Cut a sheet of the parchment paper to fit over a 2-quart saucepot. Com
bine white wine, water, and dessert spices in the pot. Peel the pears,
leaving the stem intact. Slice off 1/4 inch of pear bottom for a flat
base. Place peeled pears in the wine mixture, cover with parchment pa
per, bring to a boil, reduce the heat to low, and poach for 7 minutes
or until pears are fork-tender.
Cool pears in the poaching liquid for 1 hour. Remove from liquid, drai
n, set on a plate, cover with plastic wrap, and chill for 1 more hour.
Meanwhile, strain the remaining poaching liquid, return it to the pot
, and cook over medium heat until a syrup consistency is reached (abou
t 1 1/2 cups). Pour syrup in a bowl and chill until pears are served.
Place cream in a glass bowl and microwave on high power for 1 1/2 minu
tes. Add chocolate chips and let sit for 30 seconds without stirring.
Stir chocolate mixture until it is a deep chocolate color and cool to
a pudding consistency.
Place a sheet of parchment paper on a baking sheet pan. Blot the botto
m half of each pear with a paper towel. Dip bottom of each pear in cho
colate ganache and then sprinkle chocolate coating with glazed almonds
. Save remaining ganache in refrigerator for another use. Cover the pe
ars with plastic wrap and place in the refrigerator until ready to ser
ve. Place each pear on a dessert plate, top with 1 tablespoon poaching
syrup, and serve.

Nutritional Information

Calories: 350, Total Fat: 14g, Saturated Fat: 6g, Cholesterol: 20mg, S
odium: 10mg, Carbohydrates: 48g, Dietary Fiber: 5g, Sugar: 36g, Prote
in: 3g


My H-E-B Texas Life Magazine