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
2 - 4
ripe, fragrant pears or
nice hunk of
blue cheese, camembert or other tasty, soft cheese
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.