Caramel and Chocolate-Dipped Pears

Wash and dry the pears and place them in the refrigerator until well chilled, at least 1 hour. (The coatings will stick best to cold pears.) Line a baking sheet with a sheet of wax paper. Spread the toppings of your choice on a plate and set aside.

Combine the caramel candies and water in a glass bowl set over a pot of simmering water. Stir constantly until the caramel is melted and smooth. One at a time, dip pears in the caramel, using the neck as a handle, and turning to coat the bulbous portion of the fruit only. Allow excess to drip back into the bowl, then immediately roll the pear in the topping of your choice, if desired. Place the pear on the wax paper. Repeat to coat additional pears, using up the remaining caramel sauce. Refrigerate the dipped pears until the caramel is set, about 30 minutes.

Meanwhile, make the chocolate sauces. Melt the semi-sweet chocolate chips in a glass bowl set over a pot of simmering water, stirring once or twice until just melted and smooth. It should be warm, but not very hot, and able to coat the back of a spoon without dripping off. One at a time, dip pears in the chocolate, using the neck as a handle, and turning to coat the bulbous portion of the fruit only. Allow excess to drip back into the bowl, then immediately roll the pear in the topping of your choice, if desired. Place the pear on the wax paper. Repeat to coat additional pears. (Reserve a some of the chocolate sauce to decorate the white chocolate pears later, if desired.) Allow the chocolate to set at room temperature.

Repeat to melt the white chocolate in the same manner and dip and coat pears as desired.

For any pears that are not coated in crunchy toppings, once the caramel or chocolate coating is set, they can be drizzled with the chocolate sauces (rewarmed if necessary) in a decorative design. Allow to set again before serving.

Recipe: Andrea Slonecker (@andreaslonecker)