Baked Pears with Chocolate and Raspberry Sauce



  • 3 medium pear(s), ripe but firm, halved and cored
  • 1/2 tsp salted butter, melted
  • 1 cup(s) unsweetened frozen raspberries
  • 1 Tbsp sugar, granulated
  • 1 Tbsp semisweet chocolate chips, chopped (or use mini chips)


Preheat oven to 350°F.

Arrange pears, cut sides-up, in a shallow baking dish; brush with melted butter. Bake until tender, 30-35 minutes.

Meanwhile, to make raspberry sauce, put raspberries and sugar in a small saucepan; bring to a simmer over medium-high heat, mashing berries with a wooden spoon against bottom and sides of pan. Reduce heat to low; simmer until raspberries are very soft, 2 minutes. Remove pan from heat and strain sauce through a sieve, pressing on mixture to extract as much liquid as possible; set aside.

When pears are finished baking, turn off oven. Fill each pear cavity with 1/2 teaspoon chocolate chips; return to oven so chocolate can start to melt, 5 minutes.

Remove pears from oven; let stand 1 minute. Drizzle with raspberry sauce (or spoon sauce on a plate and place pear on top); serve.

Serving size: 1 pear half and 2 teaspoons raspberry sauce




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