Frutta Caramellata
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
53
Spice
61
Sweetness
55
Sourness
48
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
12 small
Strawberry2 cups
SugarDirections:
1
Lightly brush a large sheet of foil with oil
2
Remove leaves from strawberries, leaving base of stems attached
3
Peel orange and separate into sections, discarding pith and membranes
4
Pat all fruit dry
5
Hold 1 strawberry, stem end down, and carefully insert a skewer into side of strawberry until secure (do not push skewer all the way through strawberry)
6
Skewer remaining strawberries in same manner
7
Skewer 1 orange section crosswise through thickest part (do not push skewer all the way through section)
8
Skewer remaining sections in same manner
9
In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden
10
Cook caramel, without stirring, swirling pan (to ensure even coloring), until deep golden
11
Remove pan from heat
12
Working very quickly and carefully and tilting saucepan, dip 1 piece of fruit into caramel, turning fruit to coat evenly
13
Arrange fruit on foil and immediately twist skewer, removing it
14
Repeat procedure with remaining fruit in same manner, arranging in one layer on foil
15
Let caramelized fruit stand until coating is hardened, about 2 minutes
16
Carefully peel fruit from foil and transfer to a metal rack set in a shallow baking pan (fruit juices may drip), arranging in one layer
17
Cool fruit slightly, about 15 minutes
18
Fruit may be caramelized 1 1/2 hours ahead
19
Lightly brush a large sheet of foil with oil
20
Remove leaves from strawberries, leaving base of stems attached
21
Peel orange and separate into sections, discarding pith and membranes
22
Pat all fruit dry
23
Hold 1 strawberry, stem end down, and carefully insert a skewer into side of strawberry until secure (do not push skewer all the way through strawberry)
24
Skewer remaining strawberries in same manner
25
Skewer 1 orange section crosswise through thickest part (do not push skewer all the way through section)
26
Skewer remaining sections in same manner
27
In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden
28
Cook caramel, without stirring, swirling pan (to ensure even coloring), until deep golden
29
Remove pan from heat
30
Working very quickly and carefully and tilting saucepan, dip 1 piece of fruit into caramel, turning fruit to coat evenly
31
Arrange fruit on foil and immediately twist skewer, removing it
32
Repeat procedure with remaining fruit in same manner, arranging in one layer on foil
33
Let caramelized fruit stand until coating is hardened, about 2 minutes
34
Carefully peel fruit from foil and transfer to a metal rack set in a shallow baking pan (fruit juices may drip), arranging in one layer
35
Cool fruit slightly, about 15 minutes
36
Fruit may be caramelized 1 1/2 hours ahead