Brandy Poached Pears With Hazelnut Filling

Dipped in chocolate and filled with delicious dried fruits and hazelnuts, these brandy poached pears make an elegant + scrumptious dessert for any fruit lover.

Chocolate Dipped Brandy Poached Pears

| Ted’s Takeover Recipe: Brandy Poached Pears | I love Bosc pears for their exquisite flavor and graceful appearance. Their dense flesh makes them perfect for poaching, allowing them to maintain their elegant shape in high heat.

Brandy Poached Pears Above Photo

The filling ingredients further enhance the texture and flavor with the chewy, sweet raisins and slightly sour dried apricots– along with the rich toasted hazelnuts spiced with ground cinnamon, bound together with maple syrup and balanced with a touch of salt.

Poached Pear Filling

Not to mention the delicate poaching liquid itself which infuses the pears with just the right hint of brandy, honey, lemon, vanilla and orange. And of course, the naturally sweetened chocolate dip ties it all together, adding one last decadent touch for both the eyes and tastebuds–so delicious.

Poached Pears With Gold Leaf

I recommend reading through the instructions and ingredients list prior to prepping and cooking, it takes out all of the guesswork and allows you a more fluid and pleasing experience. If you’re a fan of all kinds of fruity confections, we recommend our SCD Raspberry Tartelettes!

Single Brandy Poached Pear in chocolate

Enjoy The Recipe!

Brandy Poached Pear Pin

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Poached Pears Overhead Photo

Brandy Poached Pears With Hazelnut Filling


  • Author: Ted's Takeover Recipe

Description

*Serve with your favorite Vanilla Ice Cream or Crème Fraîche. Feel free to use a dairy-free version.


Ingredients

Scale
  • 4 Bosc pears (firm, not overly ripened)

For the poaching liquid:

  • 5 1/2 cups water
  • 1/2 cup brandy or cognac
  • 1 cup orange blossom honey or maple syrup
  • zest and juice from a whole lemon
  • 2 large pieces orange peel
  • 1 teaspoon vanilla extract or 1 whole vanilla bean split down the center

For the filling:

  • 1/2 cup hazelnuts, toasted and roughly chopped
  • 1/4 cup raisins
  • 1/4 cup unsulfured dried apricots, roughly chopped
  • 1/3 cup maple syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 2 dashes nutmeg

For The Chocolate Dip

  • 4 oz Bakers Unsweetened Chocolate
  • 2 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • *Alternatively you can just melt down already sweetened chocolate and add the coconut oil without the maple syrup.

Instructions

  1. Begin with your pears. Turn your pears upside down, then using a small melon baller tool, remove the core and all seeds, then remove the outer skin with a peeler. If you don’t have a melon baller, a metal teaspoon measuring tool works just as well. Very important- you’ll need to save the first scoop that you take out of the bottom of the pear to use later as a “plug” to keep the filling from falling out. (See photo below). Don’t worry, this part of the pear is totally edible! Some people like to remove the stem, but for this recipe it’s best to leave it on so that you have something to hold onto when dipping into the melted chocolate later.
  2. After you have cored and peeled the pears, put them and the plugs into a large mixing bowl with very cold water (add a few ice cubes) and 3-4 lemon slices. This will prevent them from oxidizing before you poach them.
  3. Combine all ingredients for the poaching liquid into a large sauce pan and place over medium high heat.
  4. Place the pears (but not the “plugs”) into the poaching liquid and bring to a light boil. Then lower the heat and simmer for 15 minutes. Cut a piece of parchment paper to match the diameter of the sauce pan and use that to cover the pears as they simmer. If you don’t have parchment paper you can also use a small dinner plate. Turn off the heat and leave pears in the pan until poaching liquid has completely cooled.
  5. Transfer the pears, along with the plugs into a storage container with poaching liquid and refrigerate for at least two hours.
  6. While your poached pears are refrigerating, make your filling. Toast the hazelnuts in a cast iron or stainless steel pan on medium high heat, tossing them frequently to avoid burning. Transfer them to a plate or piece of parchment paper to let them cool. Roughly chop them along with your dried apricots. Combine the chopped hazelnuts and apricots with all of the other filling ingredients into a small mixing bowl. *Helpful Tip: place the filling mixture into the freezer for 15 minutes before you stuff the pears. This will solidify the mixture, making it easier to work with.
  7. After the pears have been in the refrigerator for a minimum of two hours, remove them from the poaching liquid and allow them to drain upright on a plate. Turn pears upside down and using your fingers, add the filling, being careful to leave enough room for the pear “plug” to seal the bottom. Carefully place the pears right side up on plate. Set them aside for a moment while you prepare the chocolate.
  8. In a small microwaveable mixing bowl, melt chocolate in 30 second intervals, stirring at each interval until fully melted and smooth. Stir in the coconut oil one tablespoon at a time. Finally, add the maple syrup and stir until smooth.
  9. Pat your pears dry with paper towels. Then holding them by the stem, carefully dip them halfway into the liquid chocolate. Place the pears onto a plate with parchment paper to cool. Once all the pears have been dipped into the melted chocolate, put the plate into the freezer for 10-15 minutes. Remove from freezer when chocolate has hardened. Serve pears with crème fraîche or a scoop of vanilla ice cream if desired. Store any leftovers in an airtight container and refrigerate. Enjoy!
  10. Note: the leftover poaching liquid can be saved for a variety of incredibly delicious uses. I recommend reducing it down further by bringing it to a low boil and simmering for an additional 15-20 minutes. Turn off heat, allow to cool completely and then strain the liquid into a storage container. The resulting syrup can be used in cocktails, poured over vanilla ice cream or fresh fruit.

Keywords: pears, poached pears, gluten-free, grain-free, brandy, dairy-free, chocolate, fruit dessert, cognac, apricot, orange

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9 Comments

  1. What a lovely dessert! The combination of hazelnuts and spiced cinnamon sounds incredibly delicious! You are so creative. I’ve never had anything like this and I’m so excited to try!

    1. Thanks so much for your kind comment, Natalie! I was really pleased with the way this one turned out. The flavors of the pear, filling and chocolate all balance each other nicely so I’m excited for people to try this one.

  2. This dessert looks too pretty to eat—- but I think I’ll give it a try
    And that filling! Perfect

    1. Thanks so much, Joanie! I’m not a master at desserts like Catherine is but I come through with one every once in a while. 😀 I hope my instructions all make sense!

  3. What a beautiful poached pear recipe Ted! Such an elegant presentation and a classy combination of ingredients. As a pear lover, I am looking forward to trying this delightful treat!

    1. Thank you so much for your nice words, Noelle! It was really fun working with Catherine on this one. Her photographs are stunning! I hope you’re able to try this one, they really are delicious.

    1. Thanks so much, Katherine! I was so happy with the way these turned out. I’m so excited for people to try them because the flavors are incredibly delicious!

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