Chocolate-Dipped Pears
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Martha Stewart Living, December 2007
- Yield Serves 4
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Ingredients
- 4 ounces dark chocolate (preferably at least 70 percent cacao), finely chopped
- 4 small pears, such as Forelle
Directions
- Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
- Starting at bottom of each pear, use a teaspoon to remove core, leaving stem at top intact. Dip bottom three-quarters of each pear in chocolate. Transfer to a parchment-lined plate, and refrigerate until chocolate has set, at least 15 minutes (and up to 2 hours). Bring to room temperature before serving.
This recipe works like a dream! So simple and yet so elegant. I do recommend that the pears be well chilled before beginning, as this helps the chocolate to set quickly. Thank you, Ms. Stewart.