INGREDIENTS

• 12 to 14 small pears (any variety)
• 7 oz dark unsweetened chocolate (70% cocoa or greater)
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• Pinch ground cayenne pepper, optional
• 3/4 cup chopped toasted unsalted walnuts or pumpkin seeds
• 1/4 cup pure maple syrup
• 1/2 tsp pure vanilla extract
• 2 tbsp arrowroot powder

  INSTRUCTIONS

• Insert skewers into pears through stem end. Set aside.
• In a heat-proof bowl set over top of a pot of barely simmering water, add chocolate, cinnamon, ginger, nutmeg and, if desired, cayenne. Stir until chocolate melts. Remove from heat.
• Holding skewers, immediately dip pears in chocolate to coat; if necessary, use a heat-proof spatula to cover completely. Shake off excess and sprinkle with walnuts. Transfer pears stem side up to a parchment-lined baking sheet and set aside at room temperature until chocolate hardens, about 20 minutes.
• In a small saucepan, whisk maple syrup, vanilla and arrowroot. Heat on medium and cook, whisking constantly, until thick, about 5 minutes. Chill in freezer for 5 minutes, then drizzle over pears. Let cool.