Pear Walnut Truffles

1. Heat pear puree* to approximately 110°F.
2. Slowly blend in melted Peter’s Original white chocolate.
3. When mixture is below 95°F, incorporate minced candied walnuts and pear flavoring.
4. Let ganache cool to room temperature and pipe into shell molds made with Peter’s Burgundy semisweet chocolate.
5. When ganache forms a crust, bottom the molds with Peter’s Burgundy semisweet chocolate.
6. Let set and demold.

Pear Puree*

1. Heat pears and lemon juice on stove to approximately 160°F.
2. Puree in food processor.
3. Whisk in sugar while mixture is still warm.