• 4 large ripe pears, preferably Anjou, peeled with stem intact
• 2 Tbs. semisweet chocolate chips
• 1 egg
• 1 Tbs. water
• 1 sheet puff pastry, thawed

Preheat oven to 425°F. Cut each pear in half crosswise just above thickest part of the pear. With a spoon or melon ball scoop, remove core without breaking through the bottom of the pear. Fill each pear with chocolate pieces. Replace top of pear. Combine egg and water in a bowl and beat to blend.

Unfold pastry sheet and roll on a lightly floured surface to a 10x13 inch rectangle. Cut into 4 squares 4 inches each. Cut remaining pastry into 1/2 inch wide strips. Brush strips with egg mixture. Place 1 pear in the center of each pastry square. Bring edges up. Brush outside of pastry square with egg mixture. Wrap pears with pastry strips, starting at the bottom, egg washed side out, overlapping them slightly as you near the top. Leave stem exposed. Place on baking sheet. Bake 15 minutes. Reduce heat to 375°F and bake another 5 minutes, or until pastry is puffed and golden brown.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 237, fat 7.0g, 25% calories from fat, cholesterol 0mg, protein 2.1g, carbohydrates 46.2g, fiber 6.5g, sugar 29.2g, sodium 30mg, diet points 4.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 2.5, Bread: 0.0, Lean meat: 0.0, Fat: 1.0, Sugar: 0.6, Very lean meat protein: 0.0

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