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Poached Pears Dipped in Chocolate

My H-E-B Texas Life Magazine



Quick and easy


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


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 break into small pieces.

Cut a sheet of the parchment paper to fit over a 2-quart saucepot. Combine 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 paper, 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, drain, 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 (about 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 minutes. 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 bottom half of each pear with a paper towel. Dip bottom of each pear in chocolate ganache and then sprinkle chocolate coating with glazed almonds. Save remaining ganache in refrigerator for another use. Cover the pears with plastic wrap and place in the refrigerator until ready to serve. 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, Sodium: 10mg, Carbohydrates: 48g, Dietary Fiber: 5g, Sugar: 36g, Protein: 3g
My H-E-B Texas Life Magazine

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