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–+ servings
Baked pear halves filled with glossy dark chocolate ganache and topped with chopped hazelnuts, served on a rustic wooden board with a fresh pear in the background

Roasted Pears with Dark Chocolate Ganache

Soft caramelized pear with a rich dark chocolate ganache center, finished with toasted hazelnuts. Elegant enough for a dinner party, easy enough for a Tuesday night. Ready in 45 minutes with minimal effort.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 1 pear half each
Course: Dessert
Cuisine: American, French
Ingredients Method Notes

Ingredients
  

For the pear:
  • 1 ripe but firm pear Bartlett, Bosc, or Anjou
  • 1 tsp unsalted butter softened
  • 2 tsp maple syrup
  • 2 tsp light brown sugar
  • ¼ tsp ground cinnamon
  • A few drops of vanilla extract
For the ganache:
  • 50 g dark chocolate 70%, finely chopped
  • 30 g heavy cream
  • 1 pinch flaky sea salt
Optional to serve:
  • 2 tbsp chopped toasted hazelnuts
  • Whipped cream vanilla ice cream, or mascarpone

Method
 

  1. Preheat the oven to 375°F (190°C) for gentle caramelization, or 400°F (200°C) for deeper color and a more intense crust.
  2. Prep the pear. Halve the pear lengthways and use a melon baller to scoop out the seeds and core, creating a neat cavity.
  3. Make the glaze. In a small bowl, mix together the butter, maple syrup, brown sugar, cinnamon, and a few drops of vanilla extract until combined.
  4. Roast. Place the pear halves cut-side up in a baking dish. Spoon the glaze generously over each half. Roast for 35–40 minutes until completely soft and deeply caramelized at the edges.
  5. Make the ganache (start this while the pear roasts). Heat the heavy cream in a small saucepan until just steaming - do not boil. Pour over the chopped chocolate in a heatproof bowl. Leave untouched for 1 full minute, then stir slowly from the center outward until completely smooth. Add the pinch of flaky salt and stir to combine. Refrigerate for 20–30 minutes until thick and spoonable.
  6. Temper the ganache. About 5 minutes before the pears are done, remove the ganache from the fridge. It should be thick and spoonable - not liquid, not set hard.
  7. Rest the pears. Remove from the oven and rest for 3–5 minutes. If liquid has pooled in the cavity, tip each half briefly cut-side down onto a paper towel before plating.
  8. Assemble. Place pear halves cut-side up on serving plates. Spoon ganache into the center of each and allow it to settle naturally. Finish with chopped toasted hazelnuts and serve immediately.

Notes

  • Pear choice matters. Firm-ripe is the sweet spot - ripe enough for sweetness, firm enough to hold its shape during roasting.
  • Oven temperature. 375°F gives gentle, even caramelization. 400°F gives deeper color and a slightly more intense edge. Both work well
  • Ganache timing. If the ganache is too firm when you take it out, leave it at room temperature for a few extra minutes. It should fall from a spoon in thick, slow ribbons.
  • Make-ahead. Roast the pears and make the ganache separately. Reheat pears in a 300°F (150°C) oven for 10 minutes. Warm ganache gently in 10-second microwave bursts, stirring between each.
  • Variation. Add 1 tsp of fresh orange zest to the glaze for a bright citrus note that pairs beautifully with the dark chocolate.
  • Serving suggestion. Excellent alongside whipped cream, vanilla ice cream, or a spoonful of mascarpone.

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