Pears in milk caramel "Mice"

Ingredients:

• 4 small ripe pears, such as Anjou or Forelle (about 1 kg)
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• 3/4 cup dark corn syrup
• 4 tbsp (60 g) butter
• 1 cup heavy cream, divided
• Half a vanilla bean or 1 teaspoon vanilla extract
• 1/4 teaspoon freshly grated nutmeg
• A pinch of salt
• Black sesame seeds for eyes
• Small yellow or pink round nose candies
• Additionally: 36 (15 cm) wooden skewers

Preparation:

1. Line a baking sheet with parchment paper or foil. Spray with cooking spray.
2. Just before making the caramel, core the pears and cut them into eight wedges, making a flat cut so the slices can lie skin-side up on a flat surface. Insert a skewer into each wedge and cover with a paper towel.
3. In a heavy-bottomed saucepan, combine the brown and white sugars, corn syrup, butter, 1/2 cup heavy cream, vanilla, and nutmeg. Bring the mixture to a boil over medium-high heat, stirring constantly with a wooden spoon. Once boiling, slowly whisk in the remaining cream, keeping the mixture at a simmer. Scrape down any sugar from the sides of the saucepan.
   
   Attach a syrup thermometer to the side of the saucepan, ensuring the tip is submerged in the liquid. Bring the mixture to a rapid simmer, stirring gently, until the caramel reaches 115°C (230°F), about 10 minutes. Immediately remove the saucepan from the heat. Pour the caramel into a medium heatproof bowl, using a silicone spatula to avoid scratching the bottom of the pan. Let the caramel rest until it cools slightly and thickens, about 3 minutes.
4. Use paper towels to blot excess moisture from the pears. Dip the pears completely in the caramel, swirling them around to coat them completely, and let any excess drip off. Place the pears on the prepared baking sheet. While the caramel is still soft, attach the eyes and nose to the mouse. Repeat with the remaining pears. Let the caramel set for about 30 minutes, then serve.
   
   Note
   
   As the caramel cools, it will be difficult to coat the pears. Therefore, reheat the caramel in the microwave in 20-second intervals until it reaches a liquid consistency..