Fruit in caramel at home

4 servings
1 hour

Pour sugar into a saucepan with a thick bottom or sauté pan and begin to heat over low heat. Do not interfere with sugar during mixing, otherwise it can go lumps and the finished caramel will not turn out to be homogeneous. When the sugar begins to boil slightly, we pour cream into it in a thin stream. The mixture will begin to boil intensively, constantly mix it until the cream is completely combined with melted sugar. Add butter. Not paying attention to the resulting lumps, cook over low heat and constantly stir the mixture. After just a few minutes, the delicate caramel will be completely smooth. Add cardamom, salt, stir again and leave the caramel to cool slightly and stabilize. Pears mine and dry with a towel. Leaving the tail in place, carefully remove the core and seeds from the flower side. This can be done using a special drill, metal tube or knife. The main thing is to work carefully and not damage the tail, otherwise it will have to be replaced with a skewer, and the dessert will have the wrong look. Holding the ponytail, slowly and gently immerse each pear in the caramel sauce until it is completely covered with it. You can lower the fruit several times to get a denser layer and add sweets to the pears. Put the pears completely covered with caramel on a grill and leave until completely dried. If you put a plate under them, the glass caramel can be reused. Pears can be decorated by sprinkling a little sea salt on top. It's at will. Once the caramel on top of the pears has hardened and finally cooled, dessert can be served to the table as a main or extra sweet dish. The remaining caramel can be refrigerated for a week. Enjoy your meal!