Roasted Pears with Buttery Chocolate Sauce & Smoked Sea Salt
I’m thrilled to introduce you to my newest food contributor, Sarah of The Homemade Haus. If you don’t already follow her, you’re going to rectify that immediately. Your kitchen, friends, and family, will thank you for it.
I love going out for a big dinner, but there’s something extra comforting and cozy about setting the table, lighting a few candles, and enjoying a romantic meal in your own home. This recipe for Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt is the perfect addition to any date-night-in menu. It’s warm, sweet, and irresistibly decadent. Add toasted hazelnuts for a bit of crunch and finish the dish with a hint of smoked salt. It’s a combination of flavors worthy of any special occasion. Enjoy! – Sarah
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Preheat the oven to 375º F. Cut the pears in half and scoop out the seeds. Place them cut side up on a baking sheet. (Line the sheet with foil or parchment for easy clean up.)
Brush the cut side of the pears with the melted butter, and sprinkle the sugar evenly over the buttered side of the pears (about ½ a teaspoon of sugar per pear half).
Roast for about 30 minutes, or until the pears are slightly browned.
While the pears are roasting, make the chocolate sauce (see recipe below), and toast the hazelnuts. To toast the hazelnuts, add them to a small pan on the stove over medium-high heat. Stir or shake frequently for about 5-7 minutes, until the nuts are fragrant and slightly browned. Remove from heat and let the nuts cool enough to handle. If you like, you can rub the skins off the hazelnuts with a dish towel (I personally don’t mind leaving a bit of the skins on). Roughly chop the nuts and set aside until the pears are ready.
When the pears have finished roasting, transfer them to individual plates and drizzle with the chocolate sauce. Top with the chopped, toasted hazelnuts and a pinch of smoked sea salt. Serve with vanilla bean ice cream, if desired. Enjoy!
*You can substitute regular sea salt, but the flavor of smoked sea salt definitely takes this dessert up a notch.
FOR THE BUTTERY CHOCOLATE SAUCE
4 ounces dark chocolate, chopped (or use chocolate chips)
3 Tablespoons heavy cream
2 Tablespoons unsalted butter
Pinch of salt
Add the chocolate, cream, butter, and salt to a small saucepan. Heat very gently over low heat, stirring constantly, until the chocolate and butter are melted and the ingredients are fully mixed. Remove from heat and set aside until you’re ready to use.
This sauce is meant to be served very warm. If you make it in advance and the sauce cools completely, the chocolate and butter will separate and harden. You’ll just need to rewarm it before serving.