Pastry Wrapped Pears with Caramel Sauce

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° for 15 minutes; reduce heat to 375° and bake 5 minutes longer or until pastry is puffed and golden brown.

Serve pears with Caramel Sauce.