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