Chocolate Almond Stuffed Baked Pears
We are moving into the Autumn months in New Zealand when you can find an abundance of local grown of pears which are perfect for creating a new recipe with. P loves pies but personally I am not a big pastry fan but I thought this recipe might be a good compromise. P gets his pastry, even if it is lightweight, and I get to create something a bit more arty than your average fruit pie and is also very easy to make.
The freshness of fruit and decadence of the chocolate and almonds wrapped up in a blanket make a great winter combination.
Ingredients
- 4 Pears
- 12 Sheets of filo pastry
- 70g ground almonds
- 100g 70% cocoa chocolate
- 1/2 teaspoon cinnamon
- 200g butter
Method
- Preheat oven to 160 degrees centigrade.
- Line a baking tin with greaseproof paper.
- Peel and core pears (see photo).
- Melt chocolate and stir in almonds and cinnamon.
- Stuff centre of pears with chocolate nut mix and put aside.
- Melt butter.
- Take one sheet of filo and brush lightly with butter to each corner.
- Place 2nd filo sheet on top of first and brush second sheet lightly with butter.
- Place 3rd sheet of filo on top.
- Place one stuffed pear in centre and bring sides of filo up around pear as if you were wrapping a gift.
- Pinch at top close to stalk leaving corner to form a flower (see photo).
- Loosely tie the top of pastry below stork so the pastry doesn’t collapse while baking.
- Repeat process with other pears and place on baking tray.
- Bake for 25-30 minutes or until pastry is golden brown in colour.
- Serve hot with creme anglaise, cream or ice cream.
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Pease Pudding 
Wow that looks absolutely divine. I may just have to try that 🙂
I shall try to make this at the weekend!!!
Let me know how it goes, I’m always interested to hear how others find the recipes!
We love this! What an artful idea. It is going into summer here but we still have very cool days, especially in June. We will do this one for sure. Excellent! Best from Santa Barbara, s
That’s the great thing about this dessert it does look artful but is so easy to put together. Let me know what you think of it when you make it. Take care Santa Barbara!
wow you have been very busy!!!!
stunning stuff!!
have you invested in a light box for your photography??
creates a lovely consistent light which would be fab for the food photos 🙂
I have bought a light box but it only seems to work when there is lots of bright daylight and at the moment we are plagued with overcast winter skies!
Thanks so much for the great recipe —
aromatic and very tasty.
I recommend them, try them …
Would I be able to poach the pears in redwine before wrapping them in the phylo and backing them or will it make the pastry soggy? Just want to find out
My only concern would be that they may go too soft poached then baked, so perhaps start with under ripe pears. The pastry shouldn’t go soggy if you let the pears dry off after poaching and before wrapping.
I’m baking pudding for a friend’s dinner party and would love to try this recipe. I just wanted to know whether I can prepare the pears so that they are ready in the morning and then bake it in the evening when I get to her house or will the pastry/choc go dry? Many thanks Lauren
Hi Lauren, sorry for the delay replying it has been a hectic few days with workshops and demonstrations as well as full time work! Yes you can definitely prepare the whole thing in advance and bake them at your friends. The only thing is that the pastry twist on top will become dry and possibly not make the journey but the rest will be fine. Good luck.