This recipe is inspired by an image I saw on the Google and adapted from every caramel apple recipe on earth. You can make your own caramel, but sometimes lazy is just as good. This would be fun to do with about 6 very small pears, in which case I might use a thinner stick. These treats will be sure to make merry and ward away the goblins at your next Hallowe'en bash. - mrslarkin —mrslarkin
Test Kitchen Notes
What a clever, solid recipe: It’s so simple to create a great caramel coating by combining quality caramels with cream -- brilliant! Pairing this with pears makes a refreshing switch from the usual apples. Then, from top to bottom, with sea salt and cinnamon sticks, the finishing touches are stellar. This recipe gets my two thumbs up! (And the friendly reminder in the tag to brush your teeth sounds like advice from the perfect mom. One of the most memorable trick-or-treats my son received each year from a neighbor was an actual toothbrush.) - Sagegreen —The Editors
medium pears, about 3” by 2”, not too firm, not too ripe
sturdy 3½“ cinnamon sticks, or strong maple or oak twigs
good-quality caramels (I use Werther’s)
coarse sea salt, or have your salt grinder at the ready
three 4½” squares of waxed paper
Wash pears and dry very well. Pinch off the stems. Carefully push cinnamon sticks into tops of pears. Set aside.
Line a cookie sheet or large dinner plate with parchment paper and set near saucepan.
Place salt in a small shallow dish and set near saucepan.
Place caramels and heavy cream in small saucepan and melt over low heat.
When caramel is smooth, take one pear at a time and as deftly as possible, dunk into caramel, tilting saucepan and spooning mixture as needed, covering ¾ of the pear. It looks nice if some of the green/red skin is showing.
Quickly lean your pear into the salt, covering just a small area. Don’t overdo the sea salt. Gently run a spatula under bottom of pear to scrape off excess. Place pear on parchment. Repeat with remaining pears. Or, instead of dipping into the coarse salt, you can grind a dusting of salt over the coated pear for a finer finish, which I prefer.
Pour any leftover caramel onto some waxed paper, grind some salt over, and refrigerate until firm. This is the cook’s treat.
Chill pears in refrigerator for about an hour. Transfer each pear to a wax paper square and place on serving plate.