Pears with Cacao Ganache and Cinnamon
Making an impressive dessert for company doesn’t have to difficult and it can be nutritious! This simple recipe calls for a thin coating of cacao ganache, topped with almonds and pecans that have wonderful fall spices mixed in. It comes together quickly, tastes marvelous and looks beautiful! One pear easily serves two people.
Pears with Cacao Ganache and Cinnamon
SERVES 6
- 3 ripe pears
- 1/2 cup almonds
- 1/2 cup pecans
- 1 teaspoon cinnamon
- 1/4 teaspoon all spice
- 1/4 teaspoon ginger
- 1/2 cup cacao powder
- 1/2 cup agave nectar (or liquid sweetener of your choice)
- 1/4 cup coconut oil, softened
- Wash and dry pears. Set aside.
- In food processor, pulse almonds and pecans until coarsely chopped.
- Add cinnamon, allspice and ginger. Pulse a few times to combine. Set aside.
- Whisk together cacao powder, agave nectar and coconut oil to make ganache. Place in bowl.
- Dip pears in ganache and let extra drip off.
- Sprinkle with nut mixture. Place in refrigerator to set.
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Niksya wrote on October 11, 2011
Very beautiful presentation of dessert. It should be very tasty, thanks!
Winnie wrote on October 11, 2011
Wow – what a wonderful idea!
It looks beautiful and it’s definitely delicious
Thanks for sharing
shanna wrote on October 10, 2011
wow! looks delicious–what a great photo! And the universe is smiling on me as i have 3 red pears in my fruit bowl right now. 🙂
MRG wrote on October 10, 2011
Susan, your recipe is fabulous … thank you so much for sharing it.
m (Pete’s sister)
Brenda @ a farmgirl's dabbles wrote on October 10, 2011
This is so beautiful, Susan. Lovely, lovely, lovely!
gangy buffet wrote on October 10, 2011
Hey! I love your website! If you are interested in ideas, my website is vegan, and vegetarian gourmet food!
I am a college student journaling my way through cooking.
Anna wrote on October 10, 2011
Nevermind, disregard my comment above. You had the recipe right on! I (whoops) inversed the measurements for the oil & cocao. So I actually had the right amount of coconut oil calle for (boy am I so glad I didn’t put in 1/2 cup!) and when I added the 1/4 c more of the powder, the consistency was about just right. Had plenty of leftover, so I dipped some grapes as well. Can’t wait to snack on these soon!
You are so creative and I’ve always liked the recipes I try from your web site!
I am curious however: do you write down all your trial and error measurements before hitting the right combination to post online or are you just a genius who get it right on the first go???
Susan wrote on October 10, 2011
At this point, I can pretty much get it on the first go. I have been doing this for a quite a while and know the ingredients, how they interact with each other and the flavor profiles. 🙂
foodie @ Tasting Spot wrote on October 10, 2011
These pears are so beautiful… love the picture
Susan wrote on October 10, 2011
It sounds like you needed to wash your pears. Sometimes they come with a wax coating. Also, the coconut oil helps the chocolate to set up as it hardens when cool.