Candied Pears

Yields 12 candied pears. Recipe is by Helana Brigman. I suggest Asian pears for this recipe because of the beautiful red and dark chocolate colors reminiscent of a traditional candy apple. However, any of the green and beige pear varieties that grow in Louisiana are wonderful with this recipe as well.

1 (12-oz.) bag dark chocolate chips or chunks

2 tbls. heavy cream

1 cup chopped pecans

12 Asian pears

1. In a medium skillet, melt chocolate with heavy cream, being careful to keep the setting warm and not letting the temperature get above 115 degrees. (Chocolate should never go above this temperature as it will begin to release an oily fat layer.)

2. When the chocolate is fully melted, keep stove at this heat and slowly dip pears into the hot liquid, turning them in circular rounds until their bottoms are covered. Transfer to a bowl of chopped pecans and repeat until pear is covered in the desired amount of nuts.

3. Place pears on a tray covered in wax paper and repeat until all pears are covered. You may wish to have an assistant who can either whisk the chocolate regularly for you or help with these two stages.

4. Refrigerate pears for 30 minutes and serve.