Apple in red caramel

4 servings
45 min

Prepare a place to cool the finished apples in caramel. Sprinkle a large dish (plate) with fine sugar or cover with parchment. It is better to do this in advance, so as not to search in a hurry with a hot apple in your hand. Apples of sour-sweet varieties carefully wash in a large amount of running water, wipe dry and remove cuttings. Through the seed box, carefully thread wooden skewers so that one edge of the skewer protrudes noticeably above the apple. Each fruit is blanched in boiling water for 2 minutes to break down the natural layer of wax. The liquid or gel dye is introduced directly into the caramel without pretreatment. If not, it is possible to dilute the dry dye with a small amount of water at room temperature. Lemon, if used, I wash well, cut in half and squeeze out the juice. If necessary, filter it from accidentally hit bones. But the juice can be replaced with apple (or other fruit) vinegar. In a saucepan with a thick bottom, pour sugar, pour water (you can take unboiled), add a dye (prepared as above) and apple cider vinegar (or lemon juice). We put the dishes on a small heat and warm up, stirring periodically so that the sugar dissolves faster. Bring the mass to a boil and boil the caramel for 5-7 minutes, carefully monitoring its condition. If the caramel is overexposed or it burns, it will acquire an unpleasant bitter taste. In the finished thick caramel, alternately lower the apples, holding the skewer by the free edge, gently scrolling so that the fruit is completely covered. With extreme caution (caramel is very hot), we transfer apples to a prepared stand. Let the dessert dry (this happens very quickly). And in just 10-15 minutes we can enjoy an unusual tasty treat. Enjoy your meal!