Every once in a while when I was younger and living in England, I would get to devour a toffee apple at a fair. I would be on my best behaviour ensuring that I earned one of those bright red apples that was covered in sugar making it shiny. Somehow even though I would hold the stick for dear life in case the apple fell, I remember also have sticky fingers and it felt like I was rebelling by getting messy, which added to the excitement. Eating a toffee apple presented challenges that ignited an adventure, figuring out how I was going to get a good grip of the round apple with my teeth so that I got a bit of caramel and apple together. The caramel felt so sweet I swear I could feel my teeth tingle and the apples would be so sweet the juice would drip.
Two years ago I was in New Orleans for my birthday and saw huge toffee apples in a store window. But these weren’t bright red, they were covered in chocolate, sprinkles, mini marshmallows, however they were still drawing me in. I could only eat half of the toffee apple; it seems I have grown out of ma love for glucose-inducing highs.
Well fast-forward and I am attracted to these red Anjou pears that I see in the supermarket. I love to eat my fruits chilled and biting into these naturally sweet pears made me think they’d be perfect for toffee pears. I am not sure if this is a good way to get kids eating their fruits considering I am suggesting that you cover them in sugar but I am sure that this sweet treat is all-age appropriate. Relive your childhood memories, create them for your kids or just enjoy something that is simply delish!
Working with caramel gets me excited but makes me a little nervous since I don’t want to burn it.
Tell Me What You Think.
Live, Love, Eat!
- 4 Anjou pears
- 8 kebab skewers
- 1 cup brown sugar (237g)
- 2 tablespoons unsalted butter (30g)
- 1/3 cup cold water
- Dip pears in boiling water to remove the waxy coating and push two kebab skewers into the base of each pair.
- Line a baking tray with parchment paper and keep it close to the stove.
- Over medium heat add butter and sugar and mix thoroughly before add the cold water. The sugar will dissolve after about 5 minutes but watch it carefully.
- Once the caramel is a warm auburn colour (warm brown), work quickly to coat the pears in caramel before it burns. Place pears on parchment paper and let it cool (about 15 mins) before eating.