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Valentine’s Day Recipe …Chocolate Pear Crostata….Innamorata!

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I am in love with the sun … it gives me warmth

I am in love with the wind… it caresses me

I am in love with life… it makes me laugh

I am in love with flowers.. they make my mind drunk with beauty

But chocolate..I am ‘innamorata‘ ( the Italian word meaning’ to be in love’) with … because of infinite  reasons….

and those of you who have a passionate palate will agree that dark chocolatehot,cold ,or any temperature.. (containing a minimum of 65% cocoa) is the ultimate in comfort food!

Winter pears are perfect for this Pear and Chocolate Crostata, that mixes dark chocolate and fresh pears for a scrumptious taste experience!  One bite of this and you can not help but utter  the Italian word  ‘innamorata’ from your lips

Pear and Chocolate Crostata

(from The Basic Art of Italian Cooking: Holidays & Special Occasions Second Edition, Copyright 2009-2017  Art of  Living,PrimaMedia, Inc; winner of the Gourmand Cookbook Awards 2009)

2 fresh pears-peeled, cored and cut into small cubes

5 dried dates chopped

2 tablespoons of Cognac

2 tblsps of unsalted butter

1/3 cup sugar

1 -1/2 cups flour

1 tsp baking powder

3 egg yolks

egg whites beaten or whisked till firm

16 ounces baking or dark chocolate (minimum 65 % cocoa)

For decoration

1 fresh pear ,peeled and sliced thinly

1 tablespoon butter melted

1 tablespoon sugar

2 tablespoons of pear or apple jelly

In a food processor place in the chopped dates,  pears,  Cognac, blend well, do not liquefy. In a bowl, place in  2 tablespoons of unsalted butter,sugar,flour, baking powder,egg yolks, fruit from food processor with liquid and whipped egg whites. Blend well. Butter and flour an 8 ” cake pan and pour in the mixture. Bake in an oven preheated to 350 degrees for 45 minutes. remove from oven and let cool

Melt baking or dark cocoa in double boiler and use this to  glaze  top of cake. Measure butter and melt, add in sugar. Dip thinly sliced pear in butter and sugar  and  then dip one side of pear slice  in pear jelly  and arrange as a  decoration on outside of cake with pear slices placed all around, stuck to border of cake.  Top with chocolate glaze.Place in fridge till chocolate  glaze is hardened and become……. innamorata …..

Get more recipes to make any day a Special Occasion in The Basic Art of Italian Cooking: Holidays & Special Occasions-Second Edition..

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Designed by Brian Hanshaw

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