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Sometimes you have to let things go,
simply because they are heavy.
Enjoy your weekend.
simply because they are heavy.
Enjoy your weekend.
Always,
Scabs
This weekend I'm going to make these:
Caramel Pears8-10 ripe pears, washed, dried, chilled
372 grams sugar (about 2 cups)
186 grams dark brown sugar (about 1 cup)150 grams butter (about 2/3 cup)
2/3 cup corn syrup
1 cup cream
1 tsp. kosher salt
2 tsp. real vanilla extract
Mix all ingredients together (except the fruit) in a deep saucepan. Cook over medium high heat until the butter melts and temperature on a candy or laser thermometer reaches 246 degrees (119 celcius). Stir constantly toward the end of the cooking period to prevent scorching. Remove from heat and cool slightly.
Dip fruit into caramel mixture and twist until evenly covered. Roll in nuts, sugar or sea salt. Drain on waxed paper or a silicone baking sheet. Refrigerate. Consume pears within a few hours. Leftover caramel can be refrigerated