Dark Chocolate Dipped Pears
There’s something so magical about fruit and chocolate together. Strawberries may get all the attention, but Dark Chocolate Dipped Pears—especially when made with Red Anjou—are seriously underrated in the chocolate-dipped world. Their naturally sweet, juicy bite pairs beautifully with rich dark chocolate. And the best part? You can decorate them with anything from pistachios to coconut flakes to even a little chile powder for an unexpected kick.
These Dark Chocolate Dipped Pears are elegant enough for a dinner party but simple enough for an afternoon treat. Plus, Red Anjou pears are heart-check certified by the American Heart Association, so you can feel good about indulging!
Ingredients
- 2 USA Red Anjou pears (about 1 pound)
- 1 teaspoon Fruit-Fresh® Produce Protector (optional, prevents browning)
- 8 ounces dark chocolate (60–70% cacao), chopped
Optional toppings for sprinkling:
- Finely chopped pistachios or other nuts
- Flaky sea salt
- Shredded coconut
- Chile powder or curry powder
- Sesame seeds
- Chopped dried fruit (apricots, cranberries, goji berries, etc.)
Instructions
- Prepare the pears: Halve, core, and stem the pears. Slice each half into 16 wedges. Sprinkle with Fruit-Fresh and gently toss to coat (this helps keep them from browning). Line a baking sheet with wax paper and set aside.
- Melt the chocolate: Fill a medium saucepan with 1 inch of water and bring to a gentle simmer. Place the chopped chocolate in a heatproof stainless-steel bowl and set it over the simmering water (make sure the bowl doesn’t touch the water). Stir until melted and smooth, about 3 minutes. Remove from heat.
- Dip the pears: Working one at a time, dip the wide ends of the pear slices halfway into the melted chocolate. Let the excess drip back into the bowl, then place them on the wax-paper-lined baking sheet.
- Decorate: Before the chocolate sets, quickly sprinkle your chosen toppings over the dipped section.
- Set & serve: Refrigerate the pears, uncovered, for about 1 hour until the chocolate hardens. Once set, cover loosely with plastic wrap. Enjoy within the same day for best flavor and texture.
Tips for Success
- Don’t skip the Fruit-Fresh if you want picture-perfect pears. It keeps them from turning brown.
- Work quickly once the pears are dipped—dark chocolate sets faster than you’d think.
- Mix & match toppings for a fun party platter (salty pistachios next to sweet coconut is a dreamy combo).
- Serve chilled—the crunch of cold chocolate against juicy pear is incredible.
Storage
- Best eaten the same day they’re made.
- Store loosely covered in the refrigerator for up to 24 hours.
FAQs
Can I use milk chocolate instead of dark?
Yes! Milk chocolate or even white chocolate works beautifully—just note they’ll be sweeter.
Do I need Fruit-Fresh?
It’s optional, but it helps the pears stay pretty longer. A quick dip in lemon water works too.
What pears work best?
Red Anjou is my favorite because they’re firm and naturally sweet, but Bosc or Bartlett can also be used.
Dark Chocolate Dipped Pears
Ingredients
- 2 USA Red Anjou pears (about 1 pound)
- 1 teaspoon Fruit-Fresh® Produce Protector (optional, prevents browning)
- 8 ounces dark chocolate (60–70% cacao), chopped
Optional Toppings for Sprinkling:
- Finely chopped pistachios or other nuts
- Flaky sea salt
- Shredded coconut
- Chile powder or curry powder
- Sesame seeds
- Chopped dried fruit (apricots, cranberries, goji berries, etc.)
Instructions
- Line a baking sheet with wax paper. Halve, core, and stem the pears, then slice each into 16 wedges. Sprinkle with Fruit-Fresh and toss gently to coat. Arrange on the prepared baking sheet.
- Fill a medium saucepan with 1 inch of water and bring to a simmer over medium heat. Place the chopped chocolate in a heatproof bowl over the simmering water (do not let the bowl touch the water). Stir until melted and smooth, about 3 minutes. Remove from heat.
- Dip the wide ends of the pear slices halfway into the chocolate, letting the excess drip off. Place them back on the wax paper.
- Quickly sprinkle with your choice of toppings before the chocolate sets.
- Refrigerate, uncovered, for about 1 hour until the chocolate hardens. Once set, cover loosely with plastic wrap. Serve chilled and enjoy within the same day.
