If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: The quality of the fruit and cheese definitely defines the final results.
When following the recipe use either pears or apricots according to what's in season and is flavorful. So the recipe makes either 2 caramel pears or 4 caramel apricots. I personally like blue cheese with pears and camembert with apricots. Beware of the hot caramel when cooking and tempted to taste. —HCR
Serves 2 - 4
- 2 ripe, fragrant pears or
- 4 ripe apricots
- nice hunk of blue cheese, camembert or other tasty, soft cheese
- 2 cups sugar
- pinches salt
- 1 cup water
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Cut pears or apricots as suggested in the picture and fill each piece of fruit with cheese.
- Insert skewer or stick.
- Combine the sugar, salt and water in a saucepan and set over medium heat. Don't ever stir, instead swirl the pan now and then. After 5 minutes or so the sugar will have dissolved and the mixture will bubble.
- Continue to boil the mixture, without stirring, for about 15 minutes, but watch it carefully so as not to burn the caramel. The color will darken. It's done when it's caramel colored and a candy thermometer measures 245°F (or a small drop in cold water should form a hard ball). Remove it from the heat immediately and before it burns.
- Stir in the cream and vanilla extract (it will sputter). Less or more cream can be added, depending on the consistency you prefer in the caramel coating.
- Pour the caramel over the prepared and filled fruit or dip the fruit into the caramel. Hold or prop the fruit up while it cools down.
- This recipe was entered in the contest for Your Best Fair Food
Unpredictable, Hard to Find & Worth the Fuss
These chiles just might Hatch an idea
Hatch chiles are worth the fuss.
Our favorite food reads.
We've got the summer blues.
Our haikus about gin.
A better basket.