Caramelized Fruit with Rosemary

Caramelizing pears, bananas and mangoes intensifies their sweetness. A touch of gooey caramel drizzled on the warm fruit makes it even better.

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  • Total Time:
  • Servings: 8

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  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 rosemary sprig
  • 1/2 cup water
  • 2 large, firm but ripe Bartlett pears—peeled, cored and cut into 3/4-inch cubes
  • 2 mangoes, peeled and cut into 1-inch cubes
  • 3 bananas, cut into 1-inch pieces

How to make this recipe

  1. Preheat the broiler. In a small saucepan, combine 1/2 cup of the sugar with the lemon juice, rosemary and 1/4 cup of the water and bring to a boil, stirring until the sugar dissolves. Let cool.

  2. In another small saucepan, combine the remaining 1/2 cup of sugar with 2 tablespoons of the water. Cook over high heat, stirring until the sugar dissolves. Cook without stirring until a deep amber caramel forms, about 5 minutes longer. Remove from heat and carefully add the remaining 2 tablespoons of water. When the steam subsides, stir the caramel over moderate heat just until dissolved.

  3. Thread the fruit on 16 skewers. Set the skewers on a baking sheet and brush with the rosemary syrup; let stand for 10 minutes. Broil the skewers on 1 side only for about 3 minutes, until caramelized. Transfer the skewers to a large plate, drizzle with the caramel sauce and serve.

Make Ahead

The rosemary syrup and caramel sauce can be kept at room temperature for up to 1 day.


One Serving 202 cal, 1 gm fat, 0.1 gm saturated fat, 52 gm carb, 3 gm fiber.

Serve With

Nonfat frozen yogurt.

Contributed By Published January 2005

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