7 oz dark unsweetened chocolate (70% cocoa or greater)
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
Pinch ground cayenne pepper, optional
3/4 cup chopped toasted unsalted walnuts or pumpkin seeds
1/4 cup pure maple syrup
1/2 tsp pure vanilla extract
2 tbsp arrowroot powder
Insert skewers into pears through stem end. Set aside.
In a heat-proof bowl set over top of a pot of barely simmering water, add chocolate, cinnamon, ginger, nutmeg and, if desired, cayenne. Stir until chocolate melts. Remove from heat.
Holding skewers, immediately dip pears in chocolate to coat; if necessary, use a heat-proof spatula to cover completely. Shake off excess and sprinkle with walnuts. Transfer pears stem side up to a parchment-lined baking sheet and set aside at room temperature until chocolate hardens, about 20 minutes.
In a small saucepan, whisk maple syrup, vanilla and arrowroot. Heat on medium and cook, whisking constantly, until thick, about 5 minutes. Chill in freezer for 5 minutes, then drizzle over pears. Let cool.
We’ve kept the authentic twice-baked technique of these Italian-style cookies – we’ve simply replaced wheat flour with almond and rice flours and drizzled chocolate over top for an indulgent, wheat-free treat.