coated in tacky red caramel and pine nuts
6 medium apples (not waxed)
1/2 stick unsalted butter
2 cups granulated sugar
1/4 cup light corn syrup
Zest and juice of 2 oranges
1/4 cup heavy cream
4 to 6 drops red food coloring
6 ounces white chocolate, melted
2 cups pine nuts, toasted and chopped
- Insert the pointed end of a skewer through each apple core, so that it will hold it securely while dipping.
- Set a wire rack over a parchment-lined baking sheet.
- Choose a saucepan that is not too wide and has tall sides, as you need to create a “caramel bath” for dipping the apples. In the saucepan with a candy thermometer attached, melt the butter into the sugar, corn syrup, orange zest, and orange juice over high heat. Bring the mixture to a boil and boil, stirring constantly, until the caramel turns a medium golden brown and measures 290°F on the thermometer, about 5 minutes.
- Reduce the heat and, standing back as the caramel will splatter, slowly add the cream while stirring constantly. Remove from heat and add enough food coloring to achieve a ruby red shade.
- Dip each apple completely in the caramel. Make sure that the caramel is not cold and the coating too thick. If so, reheat briefly. Place the apples on the cooling rack to allow the caramel to drip. When hard, cut any dripping caramel off with a heated knife.
- Dip the bottom third of each apple into the melted white chocolate. Chill until the chocolate is mostly hard. Press the toasted pine nuts into the chocolate coating. Serve soon after preparation, so that the caramel coating remains fresh and tasty.
Quantity: 6 servings