Almond Crunch Chocolate Covered Pears #RSC
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
3 Skewers
- Serves:
- 4
ingredients
- 2 pears, cut into 6 wedges each
- 14.79 ml olive oil
- 14.79 ml honey
- 15 inch Reynolds Wrap Foil
- 340.19 g dark chocolate, cut into small pieces
- 113.39 g almonds, crushed
- 12 skewers
- 15 inch reynolds cut-rite wax paper
directions
- Drizzle the olive oil and honey over sliced pears and wrap in Reynolds Wrap Foil.
- Place into a 350F degree oven for 15-20 minutes, until softened, but not mushy.
- Over a double boiler on low heat, melt dark chocolate on your stovetop.
- Remove peaches from Reynolds Wrap Foil and place each slice on the end of a skewer.
- Dip into melted chocolate, sprinkle almonds on top, and let cool on Reynolds Cut-Rite Wax Paper.
- Store in the fridge or a cool place until ready to eat.
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RECIPE SUBMITTED BY
uncchar_12982627
Kenova, 88