Remove pastry sheets from freezer and follow box instructions to defrost.

Slice the bottoms of each pear so they stand flat.

Using a peeler, remove the skin of the pears. Leave the stems attached.

Using a spoon, scoop out the bowl of the pear- removing core, seeds, and tough strings.

Do NOT use a corer. You'll remove the entire center, including the stem! Pears are soft enough that a spoon works well.

Pour port wine, water, sugar, lemon juice, lemon zest, and seasonings in a large saucepan or soup pot.

Bring to a boil. Then reduce heat to medium and simmer for 10 minutes.

Add in the 4 skinned, cored pears. Cover and simmer for 7 minutes.

Remove the cover. Turn the pears. Cover again and simmer for 7 more minutes.

Test the pears. If tender (but still firm) remove from the sauce with a slotted spoon and leave to cool for 10 minutes.

If still very firm, remove the cover and simmer for 5-7 more minutes, watching closely. Turn often to ensure even coloring. Remove when tender and cool for 10 minutes.

Preheat oven to 400°F. Cover a baking sheet with parchment paper.

Roll out pastry sheets. Cut 4 2-inch squares and lay on the parchment paper.

Unwrap 2-3 soft caramels and fit them in the bottom of the first pear. Place it on the first pastry square. Fold all edges of the square up around the base of the pear, locking the caramels inside. (Your pear will be sticky so the pastry should have no problem staying.)

Repeat for remaining 3 pears. Brush the exposed pastry with egg wash.

Slice the remaining pastry into strips lengthwise. Each strip should be around 1/2 inch wide.

Starting at the very base of the pear, wrap your pastry strips around the pear in slightly overlapping circles. The pastry should stick to the pear and the base pastry very tightly.

When one strip ends, use the egg wash as glue to help the pastry stick together and keep wrapping with a new strip.

When you reach the top of the pear, tuck the final edge inside the last circle. Seal with egg wash glue.

Brush all pears with egg wash.

*OPTIONAL* Cut small leaves out of pastry dough using a kitchen knife. Add the "veins" using a knife and brush lightly with egg wash. Use egg wash to stick the leaves on the top of each pear.

Bake in the oven for 20 minutes or until just golden and puffy.

Discard most of the poaching liquid, keeping about 1/2 cup.

Let simmer over low heat until reduced by half. Keep an eye on it so it doesn't burn.

When ready, you will need to use quickly as the sugar hardens as it cools.

Drizzle over the baked pears and serve with a scoop of ice cream, whipped cream, or just in its own sauce.