Chunky crunchy pear et chocolat

Chunky Crunchy pear et chocolate and more chocolate drizzle

Can you say the name of this recipe fast? hehehe :-).

Ok so cherries are dominating the markets at the moment and I wanted to bid farewell to the pear and remembered this recipe that I conjured up in the winter sometime before Christmas last year. The pears come out looking as beautiful as ever in this dessert and I am sure everyone at your table will be surprised as I was when I put it together. Pears are normally perfect the way they are but I felt they didn’t mind being dressed up with nuts and chocolate. Would you?

 To feed 2 people, you’ll need:

 For poaching the pears:

  • 3 pears (conference type, washed and peeled…keep the skin!)
  • 90 g sugar
  • 1/2 a lemon juice
  • 1 tsp natural vanilla or 1 vanilla pod
  • 850 ml of water

For the chunk:

  • 120 ml poached pear juice
  • 2 poached pears cut into chunks
  • Cut the 3rd in half, scoop out the seeds and let cool

 For the crunch:

  • 80 g mixture of nuts and seeds
  • Knob of butter (soy, olive or normal butter is fine)
  • 2 tsp honey


120 g dark chocolate (70% or more cocoa)


  • For the initial recipe I used chestnuts (because it was Christmas) but this time, I used a mixture of cashews, sunflowers seeds and pumpkin seeds just because this is what I have at home at the moment, so you can totally go wild here.
  • I just like to melt my chocolate and have it as it is without having to add cream, milk, butter, etc etc. Chocolate is soo complete on its own and doesn’t need anything added or removed from it…mmmmm yum yum
  • I made the chocolate buttons with a humble teaspoon but feel free to use a small pipping bag if you feel it’s too daring. You’ll get the same results so don’t worry.

To begin:

  • Put water in a deep saucepan, add the skin of the pears, sugar, lemon, and vanilla and bring to the boil.
  • Gently place these womanly shaped fruits into the water and cook for 15 mins or until tender. Fish them out and set aside to cool.
  • Put the poached pear juice in a clean bowl and add the pear chunks. Blend with a hand-held blender. A whizz here and there will do, so that it remains chunky not smooth. Put this in the fridge to cool.
  • As the chunky pear purée is cooling, add the knob of butter into a pan. When it has melted, add the nut and let them roast and brown a little. Now add the honey, stirring to melt the honey and turn off the heat and watch as it gets crunch when cool.
  • Melt your chocolate in a bran marie. Meaning, break up the chocolate into chunks and put in a clean bowl. Place this over a saucepan of boiling water making sure that the base of the bowl does not touch the water.
  • When this is done, begin to assemble this gorgeous beauty on your plate, using the pictures as a guide.

Ps: I know this is a lot of steps for a dessert but believe me when I say it is more than worth it, you’ll see.

So I’ll leave you with this, let me know if you tried it and Bon Weekend sunshine lovers!!

Chunky pear purée goes in first

Half a pear gets comfy in the chunky purée

Crunchy nuts gets snug in the pear

Melted chocolate meets chunky juice and becomes firm on contact. Forming thick round gleaming buttons.

Chunky Crunchy pear et chocolat

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