Ingredients
4 pears (1 1/2 pounds)
4 plums (12 ounces)
4 apricots (12 ounces)
3 to 4 tablespoons honey
8 ounces dark chocolate (at least 70 percent)
1 cup raw whole almonds, toasted (page 53)
Method
Sources
📖
RecipeNLG
dataset
📖
Recipes1M
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Professional molds for tempered chocolate bonbons
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 225F, with racks in upper and lower positions. Core pears and slice 1/4 inch thick. Pit plums and apricots, and cut fruit into 3/4-inch wedges. Divide between two parchment-lined baking sheets. Drizzle fruit with honey, and toss to coat. Spread in an even layer. Cook until the fruit is shriveled and slightly shiny but still chewy, rotating sheets from top to bottom and front to back halfway through, about 2 1/2 hours. Remove from oven, and let cool completely. Dried fruit can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month (it thaws quickly). Arrange the dried fruit on a platter and serve with chocolate and toasted almonds. (Per Serving) Calories: 385 Saturated Fat: 6.2g Unsaturated Fat: 7.9g Cholesterol: 3.5mg Carbohydrates: 52g Protein: 5.8g Sodium: 1.4mg Fiber: 7.8g