Candied Pears (Dipped in Dark Chocolate and Chopped Pecans)

While strolling the aisles of my local produce market recently, I picked up red pears by mistake.  I was talking with a friend and assumed what I was bagging were very large (albeit awkwardly shaped) red apples.  You can imagine my surprise when, upon melting chocolate and chopping nuts for my favorite fall recipe, I discovered Asian pears were waiting in my grocery bag.

Since these things do happen, and I love all kinds of candied fruit, I suggest a new take on the traditional candy apple—Candied Pears.  Ripe red pears are softer than their crispy apple counterparts and the combination of dark chocolate and chopped pecans taste like fall.  The flavor will astound you, the presentation will look great for your seasonal party, and you’ll be wishing you made more mistakes like this one in the kitchen.

Candied Pears (Dipped in Dark Chocolate and Chopped Pecans)

I suggest Asian pears here because of the beautiful red and dark chocolate colors reminiscent of a traditional candy apple.  However, any of the green and beige pear varieties that grow in Louisiana are wonderful with this recipe as well.  For a list of varieties, see the resources index in the back of this book.

Ingredients:

* 1 bag dark chocolate

* 1 cup chopped pecans

* 12 Asian Pears

* 2 tablespoons heavy cream

1.) Add chocolate to skillet with two tablespoons heavy cream.  Melt chocolate down on the warm setting and do not let it get hot (preferably, no hotter than 115F).  Chocolate should never go above this temperature as it will begin to release an oily fat layer that just won’t do.

2.) When the chocolate is fully melted, keep stove at this heat and slowly dip your Asian pears into the hot liquid turning them in circular rounds until their bottoms are covered.  Transfer to a bowl of chopped pecans and repeat until your pear is covered in the desired amount of nuts.

3.) Place pear on a tray covered in wax paper and repeat until all pears are covered.  You may wish to have an assistant who can either whisk the chocolate regularly for you or help with these two stages.

4.) Refrigerate pears for 30 minutes and serve.

Enjoy! Makes 6-12 servings.

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This recipe was re-published for my “Fresh Ideas” Column for Louisiana’s state newspaper, The Advocate, on Thursday, November 24th, 2011.  You can read the reprint here.

–Helana Brigman