Ever walk through the produce aisle and spot a stalk of celery that reminds you of the funny looking guy who lives down the street? Picture: tall, awkwardly lanky, with the wildest hairdo you ever did see. No? Well, next time you see a stalk of celery, may your imagination run wild. And once your imagination begins animating an inanimate object
—a stalk of celery, a potato chip, or even a cloud or rock—it can’t be unseen
. Fair warning!
About a month ago, I spotted a goofy-looking Bosc pear
whose shape reminded me of a bird. I didn’t toss it into my cart, but that evening I could not shake the thought of a bird-pear waddling its way down the picnic table on Fourth of July
. How fun!
And it couldn’t be just any bird, it had to be the most iconic, majestic bird of them all—a bald eagle. Yes!
The next day, I bought a few pears, some white chocolate, coconut, cashews, and this is the result. While they certainly are more goofy than majestic, there's no denying they're awfully cute.
Here’s how I made them. I hope you and yours enjoy crafting these friendly fellas. You’ll never look at a pear the same way again.
To make these, you’ll need:
White Chocolate Chips
Milk (I used soy)
Mini Chocolate Chips
Wash and dry pears, remove stems. With a paring knife, cut a small triangle opening in the neck of the pear (see photo below). Insert one cashew into the hole to make sure it will fit without falling out. Remove cashew. Make sure pears will stand upright. If they fall or are wobbly, use a small wad of aluminum foil at the base of the pear and adjust foil until pear stands on its own.
Prepare coconut feathers. Place about 1 cup of coconut and 1 Tbsp cocoa powder in a zip-top plastic bag. Seal bag and shake until cocoa powder is evenly distributed throughout coconut. If needed, add more cocoa powder to reach desired color.
Prepare chocolate coating. In a glass measuring cup deep enough to dip a pear, melt 1 cup of chocolate chips in the microwave in 10 second intervals. After each interval, mix chocolate and, if needed, add a small amount of milk and mix well until chocolate reaches a smooth, creamy consistency.
Quickly dip neck and upper portion of pear in chocolate, allow the excess to drip off, and sit upright on a plate or cutting board. Before the chocolate sets, insert a cashew into the hole in the pear, and press coconut feathers around the base of the chocolate coating. For the eagle’s eyes, press two mini chocolate chips into the pear on either side of the cashew beak. Finish with a pinch of white shredded coconut on the top of the eagle's head (a tuft of feathers).
Shannon McCook is dash's crafty associate editor whose appetite for play in the kitchen keeps our readers (and us) endlessly entertained. Find her daily on our Facebook page, or follow her on twitter@mccoooky.
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