Food Recipes Desserts Fruit Desserts Caramelized Fruit with Rosemary Be the first to rate & review! Caramelizing pears, bananas and mangoes intensifies their sweetness. A touch of gooey caramel drizzled on the warm fruit makes it even better. By André Soltner André Soltner The award-winning chef at New York City's legendary Lutèce, André Soltner elevated some of the world's finest, classic French cuisine to a high art form worthy of global acclaim. The James Beard Foundation recognized Soltner among its Who's Who of Food & Beverage in America in 1986 and awarded him Lifetime Achievement in 1993. Food & Wine's Editorial Guidelines Updated on December 29, 2015 Save Rate PRINT Share Close Total Time: 30 mins Yield: 8 Cook Mode (Keep screen awake) Ingredients 1 cup sugar 1 tablespoon fresh lemon juice 1 rosemary sprig 1/2 cup water 2 large, firm but ripe Bartlett pears—peeled, cored and cut into 3/4-inch cubes 2 mangoes, peeled and cut into 1-inch cubes 3 bananas, cut into 1-inch pieces Directions Preheat the broiler. In a small saucepan, combine 1/2 cup of the sugar with the lemon juice, rosemary and 1/4 cup of the water and bring to a boil, stirring until the sugar dissolves. Let cool. In another small saucepan, combine the remaining 1/2 cup of sugar with 2 tablespoons of the water. Cook over high heat, stirring until the sugar dissolves. Cook without stirring until a deep amber caramel forms, about 5 minutes longer. Remove from heat and carefully add the remaining 2 tablespoons of water. When the steam subsides, stir the caramel over moderate heat just until dissolved. Thread the fruit on 16 skewers. Set the skewers on a baking sheet and brush with the rosemary syrup; let stand for 10 minutes. Broil the skewers on 1 side only for about 3 minutes, until caramelized. Transfer the skewers to a large plate, drizzle with the caramel sauce and serve. Make Ahead The rosemary syrup and caramel sauce can be kept at room temperature for up to 1 day. Notes One Serving 202 cal, 1 gm fat, 0.1 gm saturated fat, 52 gm carb, 3 gm fiber. Serve With Nonfat frozen yogurt. Originally appeared: January 2005 Rate It Print