Almond Crunch Chocolate Covered Pears #RSC

• 2 pears, cut into 6 wedges each
• 1 tablespoon olive oil
• 1 tablespoon honey
• 15 inches Reynolds Wrap Foil
• 12 ounces dark chocolate, cut into small pieces
• 4 ounces almonds, crushed
• 12 skewers
• 15 inches reynolds cut-rite wax paper

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

olive oil, honey, foil, chocolate, almonds, skewers, paper

Taken from www.food.com/recipe/almond-crunch-chocolate-covered-pears-rsc-487771 (may not work)