- 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