Tag: sweetness

Caramelized dried fruit …. winter sweetness! Here's how to do it – Italian Cuisine


A sin of gluttony to munch on the sofa or a handmade gift for Christmas to bring to friends and relatives. Recipe

During the cold season, sunk on the sofa with a warm cover, perhaps in front of the fireplace, there is nothing more greedy than enjoying a hot chocolate or crunchy crunchy or sweetened almonds. And the dried fruit caramelized is not just an exquisite snack, but can also be an ingredient for other desserts like a cake.

Caramelise the fruit it is also a very easy process that you can make in your kitchens, making even the little ones entertained. In addition, when you are invited to the home of friends or relatives, the caramelized fruit can become a nice gift, along with a bottle of wine, to make a good impression with an original thought.

Which caramelized dried fruit?
You can indulge yourself with fantasy because caramelizing dried fruit has no limits. Choose according to your taste, ranging between almonds, walnuts, hazelnuts, nuts, cashews, pistachios.
But what does the caramelization of dried fruit consist of? It is a process that occurs by combining sugar and fruit, cooking everything on the stove and then letting it cool.


How to make caramelized dried fruit


– 150 g of sugar
– 50 g of water
– q.b. of fruit dry (optionally)


a) Pour the water into a saucepan and then add it sugar.
b) Light the fire and let the sugar dissolve over a moderate flame (it must not crystallize).
c) Cook, without stirring, the sugar until it takes on the caramel coloring (almost brown);
d) To create the classic crunchy add the dried fruit in the saucepan, stirring everything quickly to prevent the caramel from burning and the fruit sticking to the pan (the color should never become dark brown, a sign that the caramel is burning).
e) Turn off the stove and spread the caramel and fruit mixture on the baking paper so that it cools.
d) Once the caramelized dried fruit has cooled, you can divide it into chunks to form the classic pieces of crisp.

In case you do not want to create the classic crunchy, you can dip the individual pieces of dried fruit or more pieces and then let them dry on baking paper.

To give the recipe a savory taste, just add one pinch of salt.

The caramelized dried fruit is preserved for a long time in a tin can with hermetic seal.

Advice for preparing the crunchy

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How to make pralined dried fruit

With sugar you can also prepare the pralined dried fruit.
Caution: there is a certain resemblance to the crunchy, only that "pralinata" means that each peanut or almond has a rather thin and crunchy
shell of sugar. The Crisp, instead, it is a bar with much more caramel and takes on a harder consistency.


– 500 g of dried fruit (optionally)
– 500 g of sugar
– 50 g of water


a) In a pan, add water, sugar and dried fruit of your choice and, after lighting the flame, start mixing.
b) Once the boiling point is reached, the water will begin to run low and for about 5 minutes you will have to mix continuously until all the water has dried.
c) At this point we must continue to mix until the sugar is well attached to the dried fruit, but turn off the heat to prevent it from burning.
N.B .: when the water is dried it is important to turn off the flame to prevent the sugar from caramelizing again. If this happens, just add a little 'sugar and stir over low heat.

The ready fruit should be placed on baking paper to cool.

Stacked Tomato & Mozzarella Salad – Now 100% Mozzarella Free!

There’s absolutely nothing wrong with using a nice, fresh mozzarella in your Caprese salad, but once or twice a summer, you simply must treat yourself to the natural wonder that is burrata cheese.

Comparing mozzarella and burrata is a little unfair, as burrata is significantly richer and creamier. It’s not like comparing apples and oranges; it’s more like apples and supermodels. In fact, burrata means “buttered,” which is really all you need to know.

Like I said in the video, if you do use burrata, please try it “as is,” before pouring over any vinegar. The subtle sweetness of this mildly tangy cheese is a delicate flower; so don’t crush it with a heavy hand.

Burrata used to be a specialty item, but I now see it next to the fresh mozzarella at all of your nicer grocery stores. While it will cost a little more, and may take a drive across town to find, I believe you’ll find the extra effort well worth it. I hope you give this a try soon…before it snows. Enjoy!

Ingredients for 1 serving:
1 perfect vine-ripened tomato (don’t even bother using a supermarket tomato!)
4-6 tablespoons burrata cheese, or fresh mozzeralla
1 tbsp extra virgin olive oil
flaky sea salt, freshly ground black pepper, and torn basil to taste

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How Not to Make Roasted Pork Loin with Grapes and Rosemary Cream Sauce

Well, you can’t win them all. This perfectly fine looking pork roast was the victim of a few easy-to-make mistakes, and hopefully by watching this you’ll avoid such mishaps in the future. In exchange, you’ll have to promise not to make fun of me.

The first, and most obvious error was way too much freshly minced rosemary. I always tell people to be super-careful about adding this resinous herb. I wasn’t paying attention, and just added what I had chopped without thinking, and it was pretty much all over at that point.

Adding cream helped nothing, and only made the herbaceous reduction more caloric and offensive. I probably could have added some lemon, mustard, horseradish, or other heavy-hitting condiment, but by that time nothing was going to unrosemary this train wreck.

On the bright side, the grapes were really good, and even after 30 minutes in the oven, had a juicy, still-firm texture. Their warm sweetness went very well with the meat. So, I hope you watch, critique, and maybe adapt this potentially amazing recipe into something worthwhile. Enjoy!

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