Celery Free Dark Chocolate Roasted Pears with Almonds
Warm, caramelized pears draped in glossy dark chocolate and scattered with toasted almonds — this dessert looks like it came from a restaurant kitchen but comes together with a handful of pantry staples. The pears roast in a honey, cinnamon, and ginger glaze until their edges turn golden and their flesh goes buttery-soft, filling your kitchen with a scent that's almost impossible to resist. A quick stovetop chocolate drizzle made with 70% cacao and a touch of coconut oil ties everything together with a deep, bittersweet richness. Crunchy almonds added partway through roasting pick up just enough color and nuttiness to contrast beautifully with the tender fruit. Every single ingredient here is naturally free of celery and celery derivatives — no hidden seasonings, no spice blends with mystery fillers, just clean, whole components you can verify at a glance. It works equally well as a dinner party showstopper or a quiet weeknight treat when you want something that feels indulgent without much effort. Serve them warm straight from the pan and watch them disappear.
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Learn more →Ingredients
4 servings
- 4 firm-ripe pears (such as bosc or anjou), halved and cored
- 1 tbsp coconut oil, melted
- 2 tbsp honey
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 pinch fine sea salt
- ⅓ cup raw almonds, roughly chopped
- 2 oz dark chocolate (70% cacao or higher), finely chopped
- 1 tsp coconut oil
- ¼ tsp vanilla powder (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
In a small bowl, stir together the melted coconut oil, honey, cinnamon, ginger, and salt. Place the pear halves cut-side up on the prepared baking sheet and brush the cut surfaces generously with the honey mixture.
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