- 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
- 2 Tbsp semisweet chocolate chips, chopped (or use mini chips)
Preheat oven to 350°F.
Arrange pears, cut sides up, in shallow baking dish; brush with melted butter. Bake until tender, 30−35 minutes.
Meanwhile, put raspberries and sugar in small saucepan; bring to simmer over medium-high heat, mashing berries with wooden spoon against bottom and sides of pan. Reduce heat to low; simmer until raspberries are very soft, about 2 minutes. Remove pan from heat and strain sauce through sieve, pressing on mixture to extract as much liquid as possible; set aside.
When pears are finished baking, turn off oven. Remove baking dish from oven and fill each pear cavity with ½ teaspoon chocolate chips; return to oven until chocolate melts, about 5 minutes.
Remove pears from oven; let stand 1 minute. Drizzle with raspberry sauce or spoon sauce on plates and place pear half on top.
Serving size: 1 pear half and 2 teaspoons raspberry sauce
- Roasting pears intensifies their sweetness. Filling their core with chocolate and drizzling them with raspberry sauce is a wonderful finishing touch.