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1
Line a sheet pan with parchment paper or foil.
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2
Spray with nonstick cooking spray.
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3
Just before you make the caramel, core and cut pears into eight wedges, blunting the cut side so that it can lay on a flat surface peel side up.
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4
Place a skewer into each wedge, cover with paper towel, and set aside.
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5
Combine sugars, corn syrup, butter, 1/2 cup heavy cream, vanilla and nutmeg in a heavy sauce pot.
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6
Bring to a boil over medium-high heat, stirring constantly with a wooden spoon.
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7
When the mixture has come to a brisk boil, slowly add in the remaining cream, keep the mixture boiling.
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8
Be sure to wipe any extra sugar from the side of the pot.
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9
Clip a candy thermometer to the side of the pot with the tip immersed.
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10
Boil the mixture briskly, stirring gently, until the mixture registers 240 degrees F on the candy thermometer, about 10 minutes.
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11
Immediately remove from the heat.
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12
Pour the caramel into a medium heat proof bowl using a rubber spatula so that you do not scrape the bottom of the pot.
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13
Let caramel rest until it thickens and cools slightly, about 3 minutes.
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14
Blot excess moisture from the pears using the paper towels.
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15
Dip pears completely into caramel, swirling until it is fully coated, allow excess to drip off slightly.
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16
Place on prepared sheet pan.
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17
Decorate with black sesame seeds for eyes and candy button noses, while the caramel is still soft.
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18
Repeat until all the pears are dipped.
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19
Allow to cool until firm about 30 minutes.
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20
Serve.
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21
Cook's Note: As the caramel cools during dipping, it may stiffen and be too thick or slide off on the pear.
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22
Just reheat in microwave, checking at 20 second intervals until at the desired dipping consistency.
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23
Halloween Web 2008
