Seasonal Pear Clusters (Printable Version)
Juicy pears, crunchy nuts, warm spices, and smooth chocolate combine in an elegant autumn treat.
# What You'll Need:
→ Fruit
01 - 2 ripe but firm pears, peeled, cored, and diced
→ Nuts
02 - 1/2 cup chopped toasted walnuts or pecans
→ Sweetener & Spices
03 - 2 tablespoons honey or maple syrup
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground ginger
06 - Pinch of sea salt
→ Coating
07 - 1 cup dark or milk chocolate chips or couverture
08 - 1 teaspoon coconut oil (optional, for smoother melting)
# How To Make:
01 - In a medium bowl, gently toss diced pears with honey, ground cinnamon, ground ginger, and sea salt. Let the mixture rest for 5 minutes to allow the flavors to meld.
02 - Fold in the chopped toasted walnuts or pecans until evenly distributed throughout the pear mixture.
03 - Line a baking sheet with parchment paper to prevent sticking.
04 - Melt the chocolate chips and optional coconut oil in a microwave-safe bowl or using a double boiler, stirring until smooth.
05 - Using a tablespoon, spoon heaping amounts of the pear-nut mixture onto the prepared baking sheet, creating small mound-shaped clusters.
06 - Drizzle or spoon melted chocolate over each cluster, ensuring they are well coated.
07 - Refrigerate the clusters for approximately 30 minutes or until the chocolate is fully set.
08 - Remove from the refrigerator and serve chilled or at room temperature.
# Expert Advice:
01 -
- Ready in 25 minutes with almost no active cooking—perfect for when you want something handmade without the stress.
- Naturally gluten-free and vegetarian, but nobody eating them will be thinking about restrictions, just how good they taste.
- That moment when you bite through the chocolate shell and hit the soft, spiced pear is genuinely magical.
02 -
- Don't skip the initial 5-minute rest with the honey and spices—it's where all the flavor happens and transforms raw pear into something complex and delicious.
- Overworking the mixture when you fold in the nuts will bruise the pears and turn them watery, so be gentle and decisive.
03 -
- Room-temperature pears are easier to dice and won't cool down your chocolate as much when you fold in the mixture.
- If the chocolate starts to seize or thicken, add just a tiny bit more coconut oil and stir gently until it flows again.