Roasted Pears (or Fresh Strawberries) with Tangy Balsamic-Ginger Chocolate Sauce



1 cup Flying Olive Dark Chocolate Balsamic Vinegar

2 Tbsp Flying Olive Honey-Ginger Balsamic Vinegar (if you don't like ginger, omit)

3-4 oz Dark Chocolate bar , chopped

4 firm flesh pears such as Bosc

1 Tbsp Flying Olive Extra Virgin Olive Oil, your choice of flavor or single varietal

2-3 tsp of honey, to taste

Pinch of salt

Makes 4 Servings


Add together both Flying Olive Balsamic Vinegars in a small saucepan.  Heat over medium-high until it comes to a boil.  Reduce heat and continue to simmer for approximately 15 minutes to reduce the vinegar and concentrate the flavors.

Remove from the heat and allow the vinegar to cool slightly, for about 5 minutes.  Stir in the chocolate pieces and stir until smooth.  Set aside to cool.  When cool, taste the chocolate sauce. If it needs a little sweetness, add honey, a tsp at a time until the sauce reaches the sweetness you desire.

Heat the oven to 375 degrees . Cut pears length-wise, down the middle, leaving on the stem.  Brush each cut surface with Flying Olive Olive Oil and place the pear halves in a baking dish covered with aluminum foil.  Place in oven and bake for 15-20 minutes until they are slightly soft.  If you like them slightly brown, place under the broiler for 2-3 minutes watching carefully.

When done, plate the pears and drizzle with the balsamic-ginger chocolate sauce. (If the sauce is cool, it is much easier to drizzle!)

This sauce is delicious on ripe strawberries.  I find dipping them in the cooled sauce makes it easier to coat them.

Submitted by Barb L.