Caramelized fruit

Learn the secret to making the perfect Tanghulu or Candied Fruit from strawberries, grapes, or tangerine! The skewered fruits are coated in a hardened sugar syrup that forms a sweet, crispy, and glossy shell. Watch my video tutorial to see how easy to make this FUN Chinese snack that’s crunchy on the outside and juicy on the inside!

Easy to make caramelized bananas that are the perfect topping for ice cream, pancakes, waffles, french toast etc.

Learn how to caramelize apples and make the best-sauteed apples. Caramelized cinnamon apples topped with a scoop of ice cream make an easy and delicious dessert; they also serve as a topping and filling for pastries. Best for holidays such as Christmas and Thanksgiving! Grab the recipe at www.bakinglikeachef.com

Simple and delicious, EmilyC's easy, roasted, and caramelized mangoes with a boozy rum kick are so versatile you'll go back to this recipe again and again.

A two-stage cooking process yields tender, beautifully caramelized fruits. Roasted fruit can easily become colorless and mushy or burned and crunchy without a correct method. By starting our fruit over direct heat we were able to evaporate some of the juices released by the fruit that would otherwise get in the way of proper caramelization. Finishing the fruit in the oven allows the ambient heat to cook through the fruit while the fruit continues to darken in color.

Tanghulu is easy to make using almost any fruit you like! Skewered fruit dipped in an easy sugar syrup, giving you a crunchy, fruity snack!

Perfectly tender and subtly spiced pears cooked in just 8 minutes! Perfect for adding to oatmeal, porridges, pancakes, waffles, and ice cream. Just 5 ingredients and 1 pan required!

This delicious caramelized apple toast tastes like fall in your mouth! It's easy to make and makes for a great breakfast or dessert.

Caramelized pears infused with warm aromatic cardamom is easy and impressive fall dessert, perfect for dinner parties as well as a weeknight treat!

There is a hint of the days-gone-by sweet trolley about this: it's not as tricksy to make as the arance alla principessa I remember from my childhood, the pudding I always chose on treaty weekend jaunts with my grandparents to the now defunct San Marino off Strathearn Place in what is properly called Tyburnia, but rather a rougher-hewn, contemporarily pared down and more huskily aromatic version of the same. I love these oranges really cold, crispy with caramel and richly dolloped with Greek…