FRUIT CARAMEL RECIPES

Steps:

• Coarsely chop half of fruit and place in a blender along with any juices that have accumulated on cutting board. Chop remaining fruit into ½"–1" pieces (no need to chop if using cherries); set aside.
• Add 2 Tbsp. vinegar to fruit in blender. Purée until mostly smooth. Taste and add up to 1 Tbsp. more vinegar to brighten if needed. You should have ½–¾ cup, depending on the juiciness of your fruit.
• Pour sugar in an even layer in a medium heavy saucepan set over medium heat and cook, undisturbed, until most of the sugar is melted. Stir melted sugar gently into unmelted sugar until all of the sugar is melted. Continue to cook, without stirring, until caramel is amber in color, 7–10 minutes total. Remove from heat and immediately pour in fruit purée, stirring constantly with a heatproof rubber spatula. Don’t be alarmed if mixture seizes. Set back over medium heat; cook, stirring, until smooth, about 2 minutes.
• Add reserved chopped fruit, increase heat to medium-high, and cook, stirring, until caramel is bubbling and thickened slightly and fruit is warmed through, 2–5 minutes, depending on fruit. Remove from heat and stir in butter, vanilla bean paste, almond extract (if using), and ¼ tsp. salt. Taste and season with more salt if needed. Let cool slightly before serving. Do ahead: Fruit caramel can be made 3 weeks ahead. Let cool. Transfer to an airtight container; cover and chill.

Steps:

• Place several pieces of newspaper or parchment paper on the floor under the working area - the edge of a counter or tabletop works well - to catch any excess caramel as it drips off the fruit. Have ready 24 two-inch pieces of masking tape and 24 six-inch wooden skewers.
• Insert each skewer perpendicularly into the bottoms of the fruit without going through the other side. Set the fruit aside.
• Dip the fruit into the caramel coating, and coat completely. Place the skewers on the edge of the counter or tabletop with the fruit stems pointed toward the floor. Using the masking tape, secure skewers. If coating segmented fruit, rest sections on an oiled wire rack set over a baking sheet. Let caramel drip onto the floor, forming tails; let the caramel set completely.
• Using scissors, cut the tails to the desired lengths; let cool completely. Just before serving, remove the skewers.