Dress up diminutive pears and apples as ghosts and jack-o'-lanterns.
1. Melt 20 ounces white chocolate in a double boiler. Leave half untinted. To remainder, add 3 drops orange and 1 drop yellow gel-paste food coloring.
2. Holding stems, dip 10 Seckel pears in untinted chocolate and 10 Lady apples in orange chocolate. Refrigerate on a parchment-lined baking sheet until set, 20 minutes.
3. Microwave 4 ounces semisweet chocolate at 50 percent power, stirring, until melted but not hot. Transfer to a plastic bag, and snip off corner. Draw faces onto white-chocolate-dipped fruit; refrigerate until set, 10 minutes. The treats are best eaten the day they're made.