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    Poached Pears with Raspberry Dark Chocolate

    January 1, 2015 By Meagan 1 Comment

    Poached Pears with Raspberry Dark Chocolate | Eat Something Delicious

    When I received a box of Harry and David pears for Christmas, I was immediately reminded of a dessert I used to make. Poached pears for me used to consist of pears simmered in water with 1 ½ cups of sugar and topped with chocolate or caramel syrup (yep, the stuff in the squeeze bottle) and whipped cream. Just thinking about that gives me a toothache! Don't get me wrong, I love sugar. However, I definitely don't feel well when I eat that much of it and really, how much sugar does fruit even need? So I swapped some things out to make a treat that won't make me need a nap after eating it. I love naps too. I just like to have a choice of whether or not I take one.


    If you've never made poached pears before, it sounds fancy but it's actually really simple. It's not like eating a fresh pear. The pears are served hot and become softened with a vanilla/maple aroma to them. I really like the raspberry dark chocolate topping but it also goes well with ice cream or whipped cream. Try it!!!

     

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    Poached Pears with Raspberry Dark Chocolate

    Poached Pears with Raspberry Dark Chocolate

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    • Prep Time: 10 mins
    • Cook Time: 15 mins
    • Total Time: 25 mins
    • Yield: 4 servings 1x
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    Description

    Pears are poached in vanilla and maple then topped with a melted dark chocolate mixed with cooked raspberries and ginger.


    Ingredients

    • 5 C water
    • ¾ C maple syrup or honey
    • 1 tsp vanilla extract
    • 4 pears, peeled (best if just barely ripened and somewhat firm)
    • ½ C dark chocolate chips
    • ⅓ C raspberries
    • ¼ tsp ground ginger

    Instructions

    1. In a saucepan, combine water and maple syrup. Bring to a boil, whisking occasionally to keep the syrup from burning on the bottom.
    2. While waiting for the water to boil, place chocolate chips in a microwave-safe bowl. Microwave on high 30 seconds then stir. Repeat until chocolate is completely melted – about 1 ½ to 2 minutes. Mash up raspberries with a fork and stir into the melted chocolate along with the ginger. Set aside.
    3. When the water starts to boil, remove from heat and whisk in vanilla. Place back on burner on medium-low heat and once the water returns to a simmer, add pears. You may need to add the pears in two batches. Simmer the pears until softened.
    4. Slice the pears and top with a spoonful of the raspberry chocolate. Serve immediately.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

     

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    Reader Interactions

    Comments

    1. Darcie

      January 01, 2015 at 9:39 pm

      Omg yummm!!!

      Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
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Thanks for chopping by 👋
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
👉@eatsomethingdelicious
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
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Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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