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Venetian Caramelized Fruit |
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Serves: 8 Print this Recipe(Golosezzi Veneziani) Category: Fruit Desserts The caramel coating on these Venetian skewered fruits hardens, with a result something like a candy apple. Pat the fruits thoroughly dry and make these fruit skewers on a dry day. If the weather is humid, the caramel will not harden properly. 1 tangerine or clementine, peeled, divided into sections 8 small strawberries, hulled 8 seedless grapes 8 pitted dates 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 1 Thread the fruit pieces alternately on each of eight 6-inch wood skewers. Set a wire cooling rack on top of a tray. 2 In a skillet large enough to fit the skewers into lengthwise, combine the sugar, corn syrup, and water. Cook over medium heat, stirring occasionally until the sugar is completely dissolved, about 3 minutes. When the mixture begins to boil, stop stirring and cook until the syrup starts to brown around the edges. Then gently swirl the pan over the heat until the syrup is an even golden brown, about 2 minutes more. 3 Remove the pan from the heat. Using tongs, quickly dip each skewer in the syrup, turning to coat the fruit lightly but thoroughly. Let the excess syrup drain back into the pan. Place the skewers on the rack to cool. (If the syrup in the pan hardens before all of the skewers have been dipped, reheat it gently.) Serve at room temperature within 2 hours. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Venetian Caramelized Fruit comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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