Chocolate Pear Pouches

Chocolate-filled poached pears make for a decadent fall-inspired dessert. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3l0ihLQ Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chocolate Pear Pouches Recipe courtesy of Food Network Kitchen Total: 1 hr 5 min Prep: 10 min Cook: 55 min Yield: 2 servings Level: Easy Ingredients 2 small Bosc pears 1 cup port or red wine 1/4 cup sugar, plus more for sprinkling 2 tablespoons dried cherries 1 cinnamon stick 2 cardamom pods 2 ounces semisweet chocolate chunks or chips 1/4 cup chopped walnuts 1 stick unsalted butter, melted Pinch of salt 3 sheets frozen phyllo dough, thawed Directions Peel the pears and, using a melon baller or paring knife, core from the bottom, leaving the stems intact. Combine the wine, 3 cups water, the sugar, dried cherries, cinnamon stick and cardamom in a saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium low and add the pears (add more water to submerge the pears, if necessary). Poach until tender, about 10 minutes. Remove from the heat; let the pears cool in the liquid. (To make a day ahead, transfer the pears and liquid to a container, cover and refrigerate.) Preheat the oven to 400 degrees F. Mix the chocolate, walnuts, 1 tablespoon melted butter and a pinch each of sugar and salt in a bowl. Remove the pears from the liquid and stuff with some of the chocolate mixture. Simmer the poaching liquid over medium-high heat until syrupy, 20 to 25 minutes. Lay out 1 sheet of phyllo, brush with melted butter and sprinkle with sugar. Repeat the layering 2 more times. Cut the dough in half crosswise. Spoon the remaining chocolate mixture in the center of each piece and top with the pears, stem-side up. Pull up the corners of the phyllo to meet at the pear stem; pinch and twist the excess phyllo. Brush with butter and sprinkle with sugar. Transfer the pouches to a baking sheet and bake until golden, 20 to 25 minutes. Serve with the cherry syrup. Photographs by Con Poulos Recipe courtesy Food Network Magazine Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ChocolatePearPouches #SweetEats #FoodNetwork Chocolate Pear Pouches | Food Network https://youtu.be/Co3lX8UV3sQ