Pastry Wrapped Pears With Caramel Sauce

1. 1

   Peel pears, leaving stems intact.

2. 2

   Cut each in half crosswise just above the thickest part of the pear; remove core with a melon-ball scoop or a small spoon, being careful not to break through the bottom of pear.

3. 3

   Fill cavity with chocolate pieces; replace top.

4. 4

   Thaw pastry 20 minutes; unfold and roll each sheet on a lightly floured surface to a 10 x 13-inch rectangle.

5. 5

   Cut 6 squares from pastry, each about 3 1/3 x 3 1/3-inch.

6. 6

   Cut remaining pastry lengthwise into 1/2-inch wide strips.

7. 7

   Brush strips lightly with egg mixture.

8. 8

   Place a pear in the center of each pastry square and bring edges up.

9. 9

   Brush outside with egg mixture. Starting at bottom, wrap pears with pastry strips, egg-washed side out, overlapping slightly as you go up the pear.

10. 10

    Leave stem exposed at top.

11. 11

    Place on ungreased baking sheet and bake at 425u00b0 for 15 minutes; reduce heat to 375u00b0 and bake 5 minutes longer or until pastry is puffed and golden brown.

12. 12

    Serve pears with Caramel Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.