Pastry Wrapped Pears With Caramel Sauce - cooking recipe

Ingredients

6 large ripe pears
semi-sweet chocolate pieces
1 (17 1/4 oz.) pkg. Pepperidge Farm frozen puff pastry sheets
1 egg, beaten with 1 Tbsp. water
Caramel Sauce

Preparation

Peel pears, leaving stems intact.
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.
Fill cavity with chocolate pieces; replace top.
Thaw pastry 20 minutes; unfold and roll each sheet on a lightly floured surface to a 10 x 13-inch rectangle.
Cut 6 squares from pastry, each about 3 1/3 x 3 1/3-inch.
Cut remaining pastry lengthwise into 1/2-inch wide strips.
Brush strips lightly with egg mixture.
Place a pear in the center of each pastry square and bring edges up.
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.
Leave stem exposed at top.
Place on ungreased baking sheet and bake at 425\u00b0 for 15 minutes; reduce heat to 375\u00b0 and bake 5 minutes longer or until pastry is puffed and golden brown.
Serve pears with Caramel Sauce.