* Exported from BigOven *

Caramel Apples And Pears

Recipe By : Cooking Live with Sara Moulton - (Show # CL-9590)
Serving Size :12
Cuisine :
Main Ingred. :
Categories :Fruit Desserts

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
12 natural licorice sticks, cinnamon sticks,
or bamboo skewers, each 6" long
6 Lady apples --stems removed
6 Seckel pears --stems removed
2 cups granola
1 cup sugar
1/2 cup dark corn syrup
2 teaspoons pure vanilla extract
3 tablespoon water
4 tablespoon unsalted butter
1 cup heavy cream

Insert a licorice stick, cinnamon stick, or bamboo skewer into the stem
end of each apple and pear. Spread the granola on a baking sheet;
reserve. Have ready 1 or more cooling racks or a large sheet of
parchment paper for cooling the caramel fruits.

In a saucepan over low heat, combine the sugar, corn syrup, vanilla
extract, and water. Cook, stirring, until the sugar melts. Add the
butter and cream, raise the heat to medium-high, and bring to a boil.
Cook, stirring occasionally, until the caramel registers 240 degrees on
a candy thermometer, about 10 minutes. Remove from the heat and let
cool for 2 minutes.

One at a time, dip the apples and pears in the caramel, twirling and
swirling them to coat completely. Dip the tops in the granola to coat
them, then transfer to the cooling rack or the parchment paper to cool.
As the apples and pears cool, the caramel will set.

Store the caramel apples and pears, wrapped in cellophane if desired, in
a cool, dry place until ready to serve or up to 2 days.

This recipe yields 12 servings.

Formatted by Joe Comiskey -


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