Chocolate Pear Pouches Recipe

Name: Chocolate Pear Pouches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small Bosc pears; 1 cup port or red wine; 1/4 cup sugar, plus more for sprinkling; 2 tablespoons dried cherries; 1 cinnamon stick; 2 cardamom pods; 2 ounces semisweet chocolate chunks or chips; 1/4 cup chopped walnuts; 1 stick unsalted butter, melted; Pinch of salt; 3 sheets frozen phyllo dough, thawed

Servings: persons

1
Peel the pears and, using a melon baller or paring knife, core from the bottom, leaving the stems intact.
2
Combine the wine, 3 cups water, the sugar, dried cherries, cinnamon stick and cardamom in a saucepan.
3
Bring to a boil over medium-high heat, stirring to dissolve the sugar.
4
Reduce the heat to medium low and add the pears (add more water to submerge the pears, if necessary).
5
Poach until tender, about 10 minutes.
6
Remove from the heat; let the pears cool in the liquid.
7
(To make a day ahead, transfer the pears and liquid to a container, cover and refrigerate.)
8
Preheat the oven to 400 degrees F. Mix the chocolate, walnuts, 1 tablespoon melted butter and a pinch each of sugar and salt in a bowl.
9
Remove the pears from the liquid and stuff with some of the chocolate mixture.
10
Simmer the poaching liquid over medium-high heat until syrupy, 20 to 25 minutes.
11
Lay out 1 sheet of phyllo, brush with melted butter and sprinkle with sugar.
12
Repeat the layering 2 more times.
13
Cut the dough in half crosswise.
14
Spoon the remaining chocolate mixture in the center of each piece and top with the pears, stem-side up.
15
Pull up the corners of the phyllo to meet at the pear stem; pinch and twist the excess phyllo.
16
Brush with butter and sprinkle with sugar.
17
Transfer the pouches to a baking sheet and bake until golden, 20 to 25 minutes.
18
Serve with the cherry syrup.
19
Photographs by Con Poulos

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small Bosc pears, 1 cup port or red wine, 1/4 cup sugar, plus more for sprinkling, 2 tablespoons dried cherries, and more.

Yes, Chocolate Pear Pouches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Pear Pouches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions