Caucasus Baked Pears with Rose Syrup

Caucasus Baked Pears with Rose Syrup

Serves 6 | Prep time: 15 mins | Cook time: 30 mins

Throughout the Caucasus dried peaches stuffed with a sweet filling of marzipan are a popular snack. You can try this recipe with peaches too, but we love it even more with fresh pears.

The rose-scented syrup gives this dessert an exotic feel, and when served with a melted drizzle of our Öko-Caribe 70% bar this will have your guests begging you for the recipe!


  • 3 ripe pears, halved with seeds removed

  • 20g sugar

  • 3 teaspoons rosewater

  • ¼ lemon, juiced

  • 50g ground almonds

  • 20g pistachios, shelled

  • 40g icing sugar (replace with preferred sugar if too sweet)

  • 2 teaspoons flaked almonds

  • Greek yoghurt, to serve

  • One 60g bar of our Öko-Caribe 70% dark chocolate, melted to serve


  1. Preheat oven to 180 degrees Celsius.

  2. Cut pears and de-seed pears, create a hollow in each half and place in an overproof dish.

  3. Pulse the ground almonds, pistachios, icing sugar and 1 teaspoon of rosewater in a blender until the mixture forms a paste. You can allow some nutty bits for extra crunch.

  4. Roll mixture into balls and stuff into each pear half. Scatter over the flaked almonds.

  5. Dissolve the sugar in 40ml of water and add 2 teaspoons rosewater. Add the lemon juice and reduce to a medium-thick syrup.

  6. Drizzle the rose syrup over the pears and roast for 30 mins until the pears are tender. If browning too fast then cover with foil mid-cook.

Back to blog