Chocolate Pear Pouches


Chocolate Pear Pouches | From My Sweet Heart

Unless it is a Royal Riviera Pear from Harry and Davids, I’m not much of a fan of eating pears on their own.

Supermarket pears, even when ripe and in season, just don’t do enough for me.  Pears should be quietly delectable, soft and juicy!  And there’s nothing worse than biting into one that you think is ripe, only to be disappointed with a dry, tasteless crunch.  But baking with pears is totally different  A little time on the stove or in the oven, and you are assured a soft, sweet treat.

Here, I’ve decided to bathe the pears in red wine, warm spices, and tart cherries.  I filled them with chocolate and bits of almonds and wrapped them lovingly in flaky, puffed pastry!  The dried cherries and the poaching wine reduced down to a wonderful syrupy sauce.  The chocolate centers turned out pretty special, too.  Because they are filled with…..



……a pear flavored dark chocolate that I found at Whole Foods!



Chocolate Pear Pouches | From My Sweet Heart



The result was sweet, rustic, elegance!  Easy to make and the poached pears can be made in advance.




Level of Difficulty:  easier than you think!

Servings:  this recipe will make 6 people deliriously happy.


  • 6 Bosc pears
  • 2 cups of port or red wine
  • 6 cups water
  • 1/2 cup of granulated sugar, plus more for sprinkling (I used a sprinkling sugar for the outer finish)
  • 5 Tablespoons of dried cherries
  • 2 cinnamon sticks
  • 5 cardamom pods
  • 6 ounces of semi sweet chocolate, chopped into small chunks
  • 1/2 cup of almonds, finely chopped
  • 1 stick unsalted butter, melted
  • 18 sheets of phyllo dough, thawed




Chocolate Pear Pouches | From My Sweet Heart



Begin by peeling and coring the pears. I leave the stems on because I love the look of the stems poking out of the phyllo! Cut a small slice off the bottoms to keep them from wobbling and to help them stand flat.  Combine the wine with 6 cups of water, the sugar, dried cherries, cinnamon sticks, and cardamom pods in a medium saucepan.  Bring this mixture to a boil over medium high heat, stirring to dissolve the sugar. Once this soon to be luscious liquid begins to boil, reduce the heat to medium low and add the pears.  (If necessary, add more water to make sure the pears are submerged.)  Poach the pears until they are soft and tender, about 20 minutes.  Remove the pan from the heat but let the pears cool in the poaching liquid.  (If you do this step a day ahead, transfer the pears and liquid to a container, cover, and refrigerate.)

Preheat your oven to 400°F.  Line a baking sheet with parchment paper.  Mix the chopped chocolate, almonds, 3 Tablespoons of the melted butter, and a big pinch each of sugar and salt in a bowl.  Remove the pears from the liquid (I blotted them with a paper towel to make them easier to handle.)  Stuff each pear with some of the chocolate mixture.

Lay out 1 sheet of phyllo dough, brush it with melted butter,  and sprinkle it with sugar.  Repeat with another layer of phyllo, butter, sugar.  And one more layer of phyllo, butter, sugar. (I placed each piece of phyllo at an angle on each other to almost resemble a star).  Place a tablespoon of chocolate mixture into the center of the phyllo.  Place the pear on top and fold up the sides of the phyllo to meet the pear stem, pinching, and twisting and bunching the excess phyllo at the top.  Brush with melted butter and sprinkle with sugar.  Place on the baking sheet and bake for 20-25 minutes or until golden brown.



Chocolate Pear Pouches | From My Sweet Heart



While the pears are baking, simmer the poaching liquid over medium high heat until syrupy, 20-25 minutes.  Serve the pears with the cherry syrup.  And enjoy!



For more recipes with pears that I’ve made:

Pavlova with Spiced Pears and Blackberries

Autumn Fruit Chutney

Five Spice Pear Pie Bars with Orange Icing


But I’m also dying to try:

Blueberry Pear Cobbler @ Mother Thyme

Upside Down Pear and Coconut Cake @ Cake Whiz

Forelle Pear and Thyme Frangipane Tart @ Coffee and Crumpets


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  1. says

    This is an excellent dessert and very arty!! I loved the presentation and the meticulousness involved here! The filling…the sauce with cherries…the crust…wow, dear! This recipe is worth bookmarking!! Thanks for sharing this recipe.

    • Anne says

      Ann…you are wonderful! Thanks for the buzz! But I think my one and only top 9 appearance was a fluke of nature! ;- )

    • Anne says

      Thanks so much! I guess you could do this with peaches…but I don’t know if I’d fill them with anything. They would be nice with creme anglaise and raspberries! : )

  2. says

    Anne… it’s just simply beautiful! I can see this being served at the most posh restaurant!! You have really out done yourself here. Wow! That first photograph could be in a food magazine.. kudos for the food styling too! Very chic indeed! Anne, you know I think you’re awesome and I think this dessert symbolizes you. It’s an elegant dessert that is sweet and just lovely inside and out. : )

  3. says

    what an outstanding recipe! I love pears, and stuffing them with that mixture and then wrapping them in filo not only makes a delicious dessert but a stunning presentation!

    • Anne says

      Angie…thanks so much! I love recipes that look so elegant but are really so easy! I hope you and your husband will enjoy it! : )

  4. says

    Oh my… look at these delectables!! What a fabulous idea for a dessert Anne… I can only imagine how wonderful your home must smell when these pears are baking… you incorporate so many delicious and flavourful spices; absolutely wonderful! (love the name French Hound for a restaurant).

    • Anne says

      Dee…thanks so much! And I love that term…”company worthy”! And I would most certainly welcome you here anytime!!! : )

    • Anne says

      Hi Roxana! Well we are practically neighbors! Thanks for your lovely compliments! Don’t you just love phyllo and puff pastry?!! : )

  5. hometownfriend says

    “There are only ten minutes in the life of a pear when it is perfect to eat.”
    Ralph Waldo Emerson

    Anne, I think you’ve extended that for these lucky pears!

    • Anne says

      Hi Mike! I was almost going to use that quote for this recipe….but I have so many pear recipes that I thought I’d save it for the next recipe. Drat! Now you beat me to it! :-0 xoxo

    • Anne says

      Brindusa! Yay! I am so glad you liked them! I hope you share them with everyone! They are so good. And thank you for coming back to tell me you tried them! That was so very thoughtful and I truly appreciate that! : )

  6. says

    I don’t know how I missed this post! It didn’t come in my inbox and I only knew about it when the link ping backed to me today! Thank you for the mention Anne! I appreciate it.
    I love pears but agree with you on supermarket pears. I am so disappointed with what we get here. That’s why I love to bake with them too.
    You’ve done a fab job here! I absolutely love this TLC for the pears! They look so good.


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