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Nutrition Facts
Serving Size 130 g
(Approx. 8 Servings)
Amount Per Serving
Calories 130 Calories From Fat 25
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 1.5 g 138%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 20 mg 1%
Total Carbohydrate 26 g 12%
Dietary Fiber 3 g 11%
Sugars 20 g
Protein 2 g
Vitamin A 2% Iron 2%
Vitamin C 6% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Calavera Pears in Chocolate Coffee Sauce

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

4 pears, peeled, cut in half and cored
1/2 cup(s) water
1/2 cup(s) NESTLÉ CARNATION Evaporated Lowfat 2% Milk
2 large tablets NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink
2 Tsp NESCAFÉ Café de Olla Instant Coffee Beverage Granules
8 star anise pods
16 NESTLÉ TOLL HOUSE Semi¬Sweet Chocolate Morsels
8 raw pepitas (pumpkin seeds)
1 Tbsp candy sprinkles
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Preheat oven to 400°F.
Place pear halves cut-side-down in a 13 x 9-inch baking dish. Pour water over pears. Cover dish with foil.
Bake pears 30 minutes or until tender. Uncover so pears can cool.
Combine evaporated milk and Abuelita chocolate in a small saucepan over medium-low heat. Stir until chocolate is completely melted. Add Café de Olla; stir until dissolved.
Spoon about 2 tablespoons Abuelita-coffee sauce on a plate; place one pear half cut-side-down in sauce. Repeat with remaining pear halves and sauce.
Decorate faces of pear like a skull (calavera). Place a star anise at the top of each pear, and then add two chocolate morsels for the eyes. Use a pepita as a nose and candy sprinkles as teeth. Serve immediately.


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