INGREDIENTS

INSTRUCTIONS

Place the water, sugar, and corn syrup in a 2-quart heavy-bottomed
saucepan over medium-high heat. The corn syrup will make the cooked
sugar harder and crunchier; it will also help prevent the cooked  sugar
from melting as quickly when it reacts to the  humidity in the air.
Insert a candy thermometer and cook the sugar  mixture to 311F (155C),
what is known as the hard crack stage. Stir  the sugar slowly as it
cooks to ensure that it cooks evenly. If you  do not stir it, the
mixture will develop hot spots and the sugar will  cook faster in those
spots. Use a pastry brush to keep the inside of  the saucepan clean as
the sugar cooks, or the sugar may  recrystallize. To do this, dip a
clean brush in cold water and brush  the inside of the pan clean.
Remove the cooked sugar from the heat and pour it into a medium-size
heatproof glass bowl. The glass bowl will hold the temperature and
stop the cooking process. It will also allow you to reheat the sugar
in the microwave if necessary. If you leave the sugar in the  saucepan,
the sugar will continue to cook and turn dark brown.  Occasionally stir
the hot sugar to keep it from darkening due to the  residual heat.
Stirring also helps to keep its temperature even. I  put a towel under
the bowl to keep it from tipping and to protect my  hands from the heat
of the glass.  Peel, core or pit, and halve the fruit as necessary. Use
a sharp  knife to slice the fruit into small pieces. (This is not
necessary  for berries or grapes.) Arrange the fruit on toothpicks or
small  skewers in any combination you like. Leave enough room at one
end of  the toothpick or skewer so you will be able to hold it as you
dip it  in the hot sugar. Dip each toothpick in the hot sugar, coating
the  fruits completely. Wipe the toothpick against the rim of the bowl
to  remove any excess sugar and place on a sheet of parchment paper.
Repeat until all of the fruit has been dipped. The fruit skewers
should release easily from the parchment paper as soon as they cool.
You can arrange them on a plate or use your imagination to make a
fruit skewer centerpiece.  To cool a hot thermometer, stand it upright
in a tall container. Do  not put in cold water, or it will break.
Keeping it upright ensures  the mercury will not separate as it cools.
I usually buy the  thermometers that come in a metal casing or cage.
Always hang your  thermometer when it is time to store it.  Yield: 1
pound dipped fruit  Converted by MC_Buster.  NOTES : Recipes Courtesy
of Jacques Torres, Pastry Chef, Le Cirque  Recipe by: IN FOOD TODAY
SHOW #INL188  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2591
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 149mg
Potassium: 676.7mg
Carbohydrates: 676.9g
Fiber: 7.9g
Sugar: 657.5g
Protein: 3.8g