Almond Crunch Chocolate Covered Pears Rsc Recipes

BISCUITS WITH ROASTED PEARS AND ALMONDS #RSC

Steps:

• 1. Bake biscuits according to the directions on the package. Set aside to cool.
• 2. Set the oven temperature to 400°F.
• 3. In the meantime, peel, core and slice pears. Place them in a medium bowl, add brown sugar and cinnamon and toss it all together, so the pears are well coated.
• 4. Butter a 12 inch piece of Reynolds Wrap foil and place the pears on top. Carefully close it to form a sealed packet. Place it in the oven and bake for 20 minutes.
• 5. In the meantime, mix together almonds and honey in a small bowl, until well coated. Place them in a 6 inch piece of Reynolds Aluminum Foil and place it the oven for 8 minutes, until golden brown.
• 6. Melt the chocolate chips in the microwave (make sure to check every 15-20 seconds to make sure they don't burn).
• 7. To assemble, slice each biscuit in half. Top each half with the roasted pears (including their juice), 1/2 tablespoon sour cream and honey caramelized almonds. Drizzle with melted chocolate.

CHOCOLATE ALMOND-PEAR CRISP IN A FOIL POUCH #RSC

Steps:

• Place two 1-foot by 2-feet sheets of heavy duty Reynolds Wrap on a work surface, one atop the other to double the thickness. Place sliced pears in center of foil. Sprinkle with lemon juice to prevent browning.
• In bowl of electric mixer, stir oats, brown sugar, almonds, flour, and cinnamon. Beat in butter until mixture forms coarse crumbs. Stir in chocolate chips, then spoon over pears.
• Bring up sides of foil to form a sealed pouch. Place in covered grill over medium heat for 20-25 minutes, or bake at 400 degrees for 30-35 minutes. Open pouch and spoon dessert into serving dishes. Serve with ice cream if desired. Serves 6.

ALMOND CRUNCH CHOCOLATE COVERED PEARS #RSC

Steps:

• Drizzle the olive oil and honey over sliced pears and wrap in Reynolds Wrap Foil.
• Place into a 350F degree oven for 15-20 minutes, until softened, but not mushy.
• Over a double boiler on low heat, melt dark chocolate on your stovetop.
• Remove peaches from Reynolds Wrap Foil and place each slice on the end of a skewer.
• Dip into melted chocolate, sprinkle almonds on top, and let cool on Reynolds Cut-Rite Wax Paper.
• Store in the fridge or a cool place until ready to eat.