Desserts · ALWAYS FREE
Cocoa & almond baked pears
Tender pear halves cradle a cocoa-almond filling lightly sweetened with maple syrup.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 375°F (190°C). Halve pears lengthwise and remove cores with a teaspoon, keeping the skin on. Weigh 21.16 oz prepared fruit. Arrange the four halves cut-side up in a snug baking dish; shave a very thin sliver from a curved underside only if it will not sit steadily.
- Mix chopped almonds, cocoa, maple syrup, olive oil and cinnamon into a damp crumbly paste. Divide equally among the pear cavities. Pour measured water into the dish around the fruit, keeping it off the filling.
- Cover with foil and bake for 20 minutes. Uncover and bake for another 10-15 minutes, until a small knife enters the thickest pear flesh with little resistance. Firm varieties may need additional time; cover again if the nuts darken before the fruit softens.
- Rest for 5 minutes. Serve one pear half with one quarter of the pan juices per portion. Refrigerate leftovers within 2 hours and use within 3-4 days. Nutrition includes the entire fruit, filling and measured liquids, without cream, chocolate sauce or ice cream.
Estimated nutrition
Per serving · 1 of 4- Calories
- 196 kcal
- Protein
- 3.2 g
- Total carbohydrate
- 31.7 g
- Total fat
- 8.6 g
- Total sugars
- 19.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted breadsticks, polenta batons, pear halves and pancakes are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4Why it’s in this collection
- Vegetarian: Complete ingredient review of Cocoa & almond baked pears: ripe-firm pears; raw almonds; unsweetened cocoa powder; maple syrup; mild olive oil; water; ground cinnamon. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Vegan: Complete ingredient review of Cocoa & almond baked pears: ripe-firm pears; raw almonds; unsweetened cocoa powder; maple syrup; mild olive oil; water; ground cinnamon. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Cocoa & almond baked pears: ripe-firm pears; raw almonds; unsweetened cocoa powder; maple syrup; mild olive oil; water; ground cinnamon. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - Dairy-Free: Complete ingredient review of Cocoa & almond baked pears: ripe-firm pears; raw almonds; unsweetened cocoa powder; maple syrup; mild olive oil; water; ground cinnamon. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
