Fruits in caramel at home

Pour sugar into a saucepan with a thick bottom or a saucepan and start heating over low heat. Do not stir the sugar in the mixing process, otherwise it may go in lumps and the finished caramel will not be homogeneous. When the sugar starts to boil slightly, pour cream into it in a thin stream. The mixture will begin to boil intensively, constantly stirring it until the cream is completely combined with the melted sugar. Add the butter. Ignoring the lumps that form, cook over low heat and stir the mixture constantly. In just a few minutes, the delicate caramel will become completely homogeneous. Add cardamom, salt, mix again and leave the caramel to cool slightly and stabilize.

Wash the pears and dry them with a towel. Leaving the tail in place, carefully remove the core and seeds from the side of the flower. You can do this with a special drill, a metal tube or a knife. The main thing is to work carefully and not damage the tail, otherwise it will have to be replaced with a skewer, and the dessert will no longer look the same.

Holding the tail, slowly and gently dip each pear into the caramel sauce until it is completely covered with it. You can lower the fruit several times to get a denser layer and add sweets to the pears.

Put the pears completely covered with caramel on the grill and leave until completely dried. If you put a plate under them, the drained caramel can be reused. Pears can be decorated by sprinkling a small amount of sea salt on top. This is optional.

As soon as the caramel on top of the pears hardens and finally cools down, you can serve dessert to the table as a main or additional sweet dish. The remaining caramel can be stored in the refrigerator for a week.

Bon appetit!