Chestnut Free Dark Chocolate Roasted Pears with Almonds
Warm, caramelized pears straight from the oven, draped in glossy dark chocolate and scattered with toasted almonds — this dessert looks like it came from a fancy restaurant 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, creating a natural sweetness that pairs beautifully with the deep bitterness of 70% cacao chocolate. A quick stovetop drizzle of melted dark chocolate and coconut oil ties everything together in the most satisfying way. For anyone navigating tree nut concerns around chestnuts specifically, this recipe leans on almonds instead, and every ingredient is straightforward and easy to verify at the store. There are no hidden sauces, no ambiguous spice blends — just clean, whole ingredients you can feel confident about. It works equally well as a dinner party showstopper or a quiet weeknight treat, and the combination of warm fruit, crunchy nuts, and silky chocolate is genuinely hard to resist.
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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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