Did you know that hazelnuts are also called Filberts? This was new for me. A couple of weeks ago I bought a bag of hazelnuts at the store. Not for any real reason, they just caught my eye and ended up in my cart. I got them home, tucked them away in the pantry and that was it. Last week, I came across them sitting on the shelf and decided it was time to put them to use. Except…I didn’t really know where to start. When this happens, I pull out ‘The Flavor Thesaurus’. This is one of the most used books on my kitchen shelves. It is a thesaurus of foods, listing combinations of flavors that work well together, just about any ingredient you can imagine is listed. Turning to the page where Hazelnuts were featured I quickly scanned down the list of pairing flavors.
Avocado? No, thanks.
Caviar? Yea, don’t think so.
Chocolate? Yes! Pears? Yes!
With a bag of dark chocolate chips in the pantry and a bowl of ripe Bosc pears on my counter I was set. Pears dipped in dark chocolate and hazelnuts.
- 5 ripe Bosc pears
- 1 1/2 cup dark chocolate chips
- 1 cup toasted hazelnuts, chopped
- Pour hazelnuts in a dry skillet. Toast them over medium-high heat for several minutes, tossing occasionally to prevent burning. Set aside to cool. Once hazelnuts are cool run your knife over them to roughly chop or use a food processor pulsing until you've reached your desired consistency.
- Over a double broiler melt dark chocolate, or in a microwave using 30 second intervals, stirring in between.
- Dip bottom third of each pear in dark chocolate, followed by hazelnuts. Place on parchment lined baking sheet. Repeat these steps with each pear until finished. Place in refrigerator for 30 minutes to set chocolate.
They are just as delicious as they are pretty…