By Chef Lauren Cox, Closer to Your Food

Caramel apples are to Halloween like pumpkin pie is to Thanksgiving, classic and delicious. What if I told you that you can make caramel pears? I know, your mind has just been blown. Pears are in season and there are a plethora of beautiful varieties. I love buying and harvesting pears this time of year because they’re at their best and fun to incorporate into holiday recipes. There are about 5.5 grams of fiber per medium-sized pear, making it one of the most fibrous fruits. Pears also contain quercetin in their skin, which is super beneficial for cellular health.1

Red Anjou pears are beautiful for this recipe. The rich red color of their skin really pops against the lush caramel. You can use any type of pear you want , just make sure they don’t fall over when on a flat surface and have a good stem (no candy sticks necessary!). Scrub the pears under hot water and let them thoroughly dry before you coat them with the caramel.

I topped my caramel pears with organic white and dark chocolate, but you can get as creative as you like! I am a big fan of drizzling pears with Mexican chocolate and roasted almonds. You can even try Matcha green tea powder and chopped goji berries for a superfood version of this recipe.

You’ll need:

6 ripe pears
1 cup organic cane sugar
3/4 cup coconut or palm sugar
2 tablespoons filtered water
1/4 cup organic heavy cream or heavy coconut milk
1 cup organic white chocolate chips
1 cup organic dark chocolate chunks

Non-stick mat such as a Silpat, or greased parchment paper
Pastry bag or 2 plastic sandwich bags

Find a heavy pot and make sure it is VERY clean.  Put the pot on medium-high heat and add the cane and coconut sugars and the water.  Swirl the pot every few minutes, but be careful to not introduce any utensils. The sugars will start to melt. As the mix is liquifying, it will start to turn darker in color. Once the sugar is caramel brown and just about to have a slightly nutty/burnt smell, add in the cream and whisk quickly with a very clean whisk until the mix is even. Allow this mixture to cook another 2-4 minutes.

Remove the pot from the heat and place in a fridge or freezer to allow it to rapidly cool.

While the caramel is cooling, melt the 2 chocolates separately on a double boiler until smooth and glossy. Transfer each chocolate into their own pastry bag with an extra small tip or plastic sandwich bag. If using a plastic bag, spread the chocolate down to one corner and twist the slack on the top. Cut a very small hole at the tip of the corner where the chocolate can be piped out.

When your caramel has cooled to room temperature, hold the pears by their stem cover them evenly with the caramel, dipping and rolling them. Allow any excess caramel to drizzle off the bottom of the pear back into the pot. Transfer the pear onto your Silpat or parchment paper.

Once you have dipped the pears in caramel, use your pastry bag to gently drizzle the chocolate onto the pears. You can mix the white chocolate with dark or do them separately. Allow the chocolate to cool by placing your pears in a cool place for about 30 minutes. You can wrap your pears in plastic and ribbon and give them as gifts or favors or just eat them fresh!

These Scary Good Caramel Pears are great for Halloween, but you can try them anytime with seasonal fruit!





Closer to Your Food is a wellness blog focused on eating and cooking for health and sustainability with recipes and lifestyle tips formulated around a plant-based diet and home-grown local foods. Chef Lauren Cox holds a B.A. from the le Cordon Bleu in Culinary Management with over 8 years of fine dining experience in private dining, catering and Michelan star restaurants. For more information, please visit and follow Closer to Your Food on Twitter and Facebook @Closer2YourFood. 

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.