Pastry Wrapped Pears With Caramel Sauce

• 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

1. Peel pears, leaving stems intact.
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. Fill cavity with chocolate pieces; replace top.
4. Thaw pastry 20 minutes; unfold and roll each sheet on a lightly floured surface to a 10 x 13-inch rectangle.
5. Cut 6 squares from pastry, each about 3 1/3 x 3 1/3-inch.
6. Cut remaining pastry lengthwise into 1/2-inch wide strips.
7. Brush strips lightly with egg mixture.
8. Place a pear in the center of each pastry square and bring edges up.
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. Leave stem exposed at top.
11. Place on ungreased baking sheet and bake at 425u0b0 for 15 minutes; reduce heat to 375u0b0 and bake 5 minutes longer or until pastry is puffed and golden brown.
12. Serve pears with Caramel Sauce.

pears, semisweet chocolate, frozen puff pastry sheets, egg, caramel sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869838 (may not work)