We just got back from the OPTathalon in San Diego, where we got to hang out at CrossFit Invictus, and where I was repeatedly heckled for the use of the word “y’all” in my everyday vocabulary. Who knew that was such a weird word. Anyway…
These pears are super addictive. I’m not a chocolate fan–I don’t dislike it, but it’s not something I really ever crave. BUT if you put something salty with something sweet, I will inhale it–and that’s kinda what happened here. Oops. These are super, super cheap & easy to make and are an awesome dessert/treat for cooking for the masses.
If you haven’t read, we’re writing a cookbook. That’s why it’s been nothing but cricket chirps ’round these parts, y’all (couldn’t help myself). We’re about to turn in the manuscript, so we’ll have more details on when it’ll be available and all that good stuff. I decided to join Twitter for some reason. I guess I was feeling left out. I still don’t quite know how to use it or decipher what I read, though if you write something nice, I’ll definitely re-tweet it and if you write something mean, well, then you suck.
- 1/2 lemon
- 4 ripe pears
- 1 cup chocolate chips
- flake salt*
Get out a baking sheet and line it with parchment paper or a silicone pat. Cut, core and slice your pears. Squeeze the lemon over the pears and toss to coat–helps keep the pears from turning brown.
Place chocolate chips in a glass (or heat safe) bowl and place over a soup pot that you’ve filled halfway full of water. Place the pot over medium-high heat. Whisk the chocolate until completely melted and then turn the heat off. Dip the pears into the melted chocolate and lay them on your prepared baking sheet. Sprinkle with salt.
Place the baking sheet in the fridge until the chocolate has re-hardened, about 15 minutes should do it.
*Flake salt is the good stuff–the fancy pants salt. Though kosher and coarse sea salt will definitely lend the same flavor (I strictly forbid the use of iodized table salt.), flake salts like fleur de sel, french grey salt and pink salt, are just prettier. So if you’re planning on making these for people you want to impress, I would hands-down recommend using a flake salt (and good quality chocolate).