Chocolate dipped pear slices are a fun treat or dessert for kids and adults alike. This Chocolate Dipped Pear recipe is quick and easy to make. Low in calories and carbs, it fits into almost any life-style.
I have an easy Valentine’s Day recipe for you, just like I promised.
This recipe is so simple that children can do it with just a little help — and it is so important to include the little ones in the celebration. They enjoy showing their love, too.
Being able to hand make and then give a gift, instills a sense of pride in self and joy in accomplishment. Their little hands can do so much more than we think…
Anyway, this is the first dessert to kick-off a Friday Dessert count-down to Valentine’s Day. And today, I am featuring some delicious USA Pears as well as some Ghirardelli, dark chocolate. Many people feel like Valentine’s Day and chocolate are synonymous, and I did not wan’t to disappoint.
The ingredient list is very simple: Pears, dark chocolate, chopped nuts and pomegranates., but desiccated coconut flakes ore even chopped dried fruit would be pretty.
The procedure for this chocolate dipped pear is just as easy as the ingredient list. Melt the chocolate, cut the fruit and rub it with the lemon, then dip and roll. It’s actually quite fun and a nice little finger dessert.
I know that fruit is something that can spike blood sugar and that not everyone will be able to enjoy these chocolate dipped pears. Those of you who follow a Paleo way of eating will have no problem eating these. I don’t feel bad feeding these to my kids – even though fruit has a lot of sugar, but my kids are very active and this is a sometimes treat.
Each slice has 2 net carbs unless you are using sugar-free chocolate and then it would be less.
Low Carb Chocolate Dipped Pear
- 2 medium pears about 14 ounces
- 4 squares Ghirardelli Midnight Reserve 86% Cacao (45 grams)
- 1 ounce nuts of your choice chopped
- lemon juice
- other garnishes of your choice pomegranate seeds or sea salt
- Line a sheet pan with waxed paper or parchment.
- Chop the nuts and set aside. Gather any other ingredients you would like to use as a garnish and have them ready.
- Cut 1 serving (4 squares) of the Ghirardelli chocolate into small pieces and place into a microwavable bowl. Gently melt the chocolate, in bursts of 30 seconds in the microwave, until the chocolate on the outside of the bowl is melted but the chocolate in the middle is still solid. Get a bigger bowl, one that the bowl of chocolate will fit into, and add and inch or two of water. heat the water in the microwave until boiling and place the bowl of chocolate inside the water-filled bowl. Let the chocolate sit for a few minutes and stir. It should be completely melted. If not, then remove the chocolate bowl, and repeat the process. Why? Because if small children are helping, the chocolate will be melted and the chocolate bowl won't be hot. When the chocolate has melted, remove it from the water bath and dry off the bottom of the bowl.
- Cut the top of of the pears and cut them in half, from top to bottom. Cut each half in half. Remove the seeds with a melon scoop, and with a paring knife, remove the tough part of the core that runs from the stem to the blossom end. Cut each pear quarter into three sections.
- Cut the lemon in half and rub some juice on each pear section with your fingers. Place the sections on a paper towel and dry the extra moisture off of the pears.
- Holding one end of a pear section with your fingers, dip 2/3 of the pear section- skin side, into the chocolate and using a spoon, help coat the lower 2/3 of the pear, well on both sides. Let any excess chocolate drip back into the bowl and place the chocolate dipped pear onto the lined sheet pan.
- Let the pear sections hang-out on the pan for a few minutes, then decorate them with the nuts or garnishes. Let the chocolate harden completely before removing the chocolate dipped pear from the pan.