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Roasted Pear in Dark Chocolate Balsamic with Burrata Recipe

Roasted Pear in Dark Chocolate Balsamic with Burrata Recipe

About a year ago I discovered Dark Chocolate Balsamic. I’m not really a huge chocolate lover, but it is so incredibly delicious it’s downright drinkable.

Since this discovery, I’ve come up with all sorts of fun ways to incorporate it into dishes and now that it’s Fall I started thinking about how good it would be with roasted pears. Dark chocolate and pears. They were made for each other. I also think rosemary is wonderful with roasted pears so I decided that would be part of my dish. But what else?

When I was young my mom used to make this pear salad. I’m pretty sure it came from the back of the Del Monte Pear Halves can. Here’s what she did. Half a canned pear, a scoop of Best mayo, and grated cheddar cheese…quick and easy and so late 60’s. As a kid, I loved this dish. In fact if anyone ever hosts a retro dinner party, this is the dish I’m bringing. This is important because it got me to thinking that what my chocolate pear needed was a cheese and something creamy too. The creamy decadence of burrata seemed perfect.

The sweetness of the pear and the creaminess of the burrata though would need a salty element and if you’ve never had burrata topped with browned butter you have been deprived for far too long.

The only thing I could see that was missing now was crunch. I was torn at this point, should I do a dessert or an appetizer? I opted for dessert and decided to sauté some almonds and make caramel candy to crush and sprinkle on top of the burrata.

The hardest part about this recipe is making the almond caramel and even this is actually pretty simple once you’ve done it. David Liebovitz has an excellent post on his website if you’ve never made it before.


Almond Caramel


1 cup of sugar

1 cup blanched sliced almonds

1 TBSP salted butter





  1. Melt approximately 1 TBSP of butter in a skillet on medium until bubbling and add the almonds. Coat almonds in butter, reduce heat a little and sauté until nicely browned, stirring as needed so they cook evenly. Remove from heat and set aside.
  2. Pour 1 cup of sugar into a light colored pan or skillet. Make sure the pan is deep enough so the caramel doesn’t splatter as the sugar melts. The pan should be light so that you see by the color when the caramel is done.
  3. The sugar should evenly coat the surface of the pan. Cook on medium and stir gradually as the sugar begins to liquefy. Do not leave the sugar unattended it can burn quickly.
  4. Stir only as the sugar melts to keep it distributed evenly in the pan so portions don’t burn.
  5. Once all of the sugar has melted it will begin to turn from a golden to a deeper amber color and will begin to smoke. Let it get just past the smoke point so that it is a reddish amber color.
  6. Remove from heat and pour on to a pan lined with a Silpat or a greased cookie sheet.
  7. Sprinkle the sautéed almonds onto the caramel and let harden
  8. Break into small pieces.


Roasted Pears


Whole pears – 1 per person (Anjou, BOSC) I like red pears. Make sure whatever you buy will hold it’s shape while roasting (Bartlett’s will not)

1 TBSP dark chocolate balsamic per pear (I buy mine at Olive Oil and Beyond on Balboa Island)

Fresh rosemary sprigs to top with while roasting

4 TBSP butter (you’ll have enough for 4 whole pears) plus butter to grease roasting pan (see browned butter directions below)

1 TBSP burrata per pear half – (burrata is a cheese made from mozzarella and cream)





  1. Pre-heat oven to 400°
  2. Cut pears in half lengthwise and scoop out seeds. Drizzle face of each pear half with the dark chocolate balsamic.
  3. Roast face down for about 20 minutes until softened on buttered baking sheet.
  4. Flip and add a little extra of the balsamic to the surface of the pear and roast for another 10 – 12 minutes with the rosemary on top of the pears until they are done.
  5. During the last couple of minutes the pears are roasting, brown butter on medium low heat. Use a light colored skillet so you can see the butter turning brown. As the butter melts it will begin to foam. Swirl the skillet and once the butter starts to turn an amber color and smell nutty pour it into a ramekin so it does not burn.
  6. Remove pears from the oven. For added color you may want to brown for a minute or two in the skillet your browned butter was in. Place pears face up on plate, add a slice of burrata to the warm pear and drizzle with some of the browned butter. The burrata will melt slightly. Sprinkle with some of the almond caramel and serve.

For a more savory side dish, omit the almond caramel and simply sprinkle on some plain toasted almonds for crunch. I served the savory version with a pan roasted brined pork chop recipe from Bon Appétit. The combination was incredible.

Dana Wilde grew up playing “sous chef” for her father as he churned out one amazing meal after the next for family and friends. She inherited her father’s life long passion for cooking and has spent the past two decades studying, reading, practicing, experimenting, and creating in the kitchen. Together, she and her sister, Shan are Simply Wilde, a small boutique catering business focusing on in-home entertaining.










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