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Nutrition Facts
Serving Size 394 g
(Approx. 4 Servings)
Amount Per Serving
Calories 480 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 25 mg 1%
Total Carbohydrate 47 g 16%
Dietary Fiber 7 g 28%
Sugars 29 g
Protein 3 g
Vitamin A 15% Iron 6%
Vitamin C 15% Calcium 10%
*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.

Poached Pears Dipped in Chocolate

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


Recipe makes 4 Servings

2 Tbsp H-E-B Cane Sugar
1/4 cup(s) Hill Country Fare Sliced Almonds
1/2 dry white wine
4 cup(s) water
1 Tsp H-E-B Ground Cinnamon
1 Tbsp Central Market Organics Ground Nutmeg
4 Bartlett pears
1 cup(s) H-E-B Heavy Cream
1 1/4 cup(s) semi sweet chocolate chips
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Heat a heavy skillet over medium heat for 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 sauce pot.
Combine white wine, water, cinnamon and nutmeg in pot.
Peel the pears, leaving the stem intact and slice off 1/4 inch of pear bottom for a flat base.
Place peeled pears in the wine mixture, cover with parchment paper and 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. 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 the bottom of each pear in chocolate ganache and then sprinkle chocolate coating with glazed almonds.
Place each pear on a dessert plate and top with 1 tablespoon poaching syrup.



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