High Fructose Corn Syrup Free Dark Chocolate Roasted Pears with Almonds
Roasted fruit desserts hit differently when every ingredient earns its place, and this one delivers serious elegance with nothing artificial in sight. Honey and coconut oil do the heavy lifting in the glaze, bringing natural sweetness and a gorgeous caramelized edge without any corn-derived sweeteners sneaking in. The pears roast until tender and golden, then get a shower of toasted almonds for crunch before a warm drizzle of high-cacao dark chocolate ties everything together. Choosing a 70% or higher dark chocolate is the key move here — at that cacao percentage, quality bars are typically made without high fructose corn syrup, so always check the label and you're good to go. The whole thing comes together in one pan with pantry-friendly spices like cinnamon and ginger, making it as low-effort as it is impressive. Serve these warm and watch them disappear fast — they work equally well as a dinner party showstopper or a quiet weeknight treat you made just for yourself.
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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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