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Fruits Au Caramel

chef.pierre's picture
Ingredients
  Grapes 1 Bunch (100 gm)
  Orange 1
  Water 1⁄4 Pint (150 Milliliter)
  Granulated sugar 1 Pound (450 Gram)
  Liquid glucose 1 Teaspoon
  Lemon juice 1⁄4 Teaspoon
Directions

GETTING READY
1 Prepare the fruits a day before making the dish.
2 Wash the grapes in hot water and separate them so that there are 2 grapes on each stalk.
3 Or, peel the orange, removing all pith, then break it into segments.
4 Place the fruit on kitchen paper in a warm place overnight to dry.

MAKING
5 In a pan, add water, sugar and glucose. Bring to a boil and skim off any froth.
6 While the sugar boils, wash down the inside of the pan with cold water. This will stop crystals forming.
7 It will only be necessary to wash the sides occasionally, when the sugar reaches the hard-ball stage (150° C / 260° F)
8 Add the lemon juice when the sugar reaches the hard-crack stage (160° C / 320° F) and place the pan in cold water for a few minutes to stop the sugar cooking any further.
9 Gently reheat if the sugar cools and is too thick.
10 Into the hard-crack sugar, dip the grapes and allow the excess to drain off.
11 Set on a well-oiled baking tray.
12 Dip in half of each orange segment and set on the baking tray for 1 minute before dipping the other half.

SERVING
13 Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Interest: 
Party
Servings: 
4

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