More and more recipes are found in which one of the ingredients is caramelized fruit. Something that everyone looks at with wide eyes, because fruit caramelization is not so familiar to the general public and is often a cause for panic, but it turns out to be unnecessary.
Caramelizing fruit is not a difficult task, as long as we do it right and the fruit does not become mushy.
Depending on what raspberries you're going to use, you must choose the right way to caramelize them.
If you have fresh raspberries, you need to wash and clean them well, then pour them with the caramel, which has been prepared in advance.
Stir gently, so that you don't mash raspberries by accident, in order to spread the caramel everywhere on the raspberries.
If you do not have fresh raspberries and you need to use raspberries from a compote, you should strain them from the liquid and dry them with kitchen paper, by placing them directly on it and carefully, so that you don't damage the fruit.
When the caramel is on the stove, put the raspberries inside and mix them very carefully and they are then taken out with the help of a fork or sticks.
Another option for caramelizing raspberries, which is much easier and faster, is the frozen raspberries option.
Separate them from each other and pour the prepared caramel over them.
The caramelized raspberries are suitable for garnishing an ice cream sundae, desserts, etc.
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