Tanghulu (Candied Fresh Fruit Skewers)

Preparation

1. Step 1

   In a small saucepan with a candy thermometer attached, spread sugar in an even layer and pour over ¾ cup of water to evenly moisten sugar (do not stir). Bring to a boil over medium heat and cook, undisturbed, until sugar dissolves and the syrup registers 300 degrees, 10 to 13 minutes.

2. Step 2

   Meanwhile, thread 2 pieces of fruit onto each skewer (too many will make it difficult to coat the fruit evenly in the syrup). Prepare an ice bath. Set a wire rack over a baking sheet.

3. Step 3

   Once the syrup reaches 300 degrees, reduce heat to low. Working quickly and with one skewer at a time, dip the fruit into the syrup and turn to evenly coat. (It will help to tilt the saucepan.) Allow excess syrup to drip off, then submerge the fruit in the prepared ice bath and leave it there. Dip another skewer into the syrup mixture, turn to evenly coat, allow excess to drip off and add to the ice bath. Remove the previous skewer, which now has a hard candy shell, and transfer it to the prepared rack. (The time it takes to coat a skewer in syrup is long enough for the previous skewer to set.) Repeat with the remaining skewers.

4. Step 4

   Enjoy immediately. The skewers will stay crunchy for about 10 minutes, but the fruit may start to release juices after about 5 minutes, which can cause the sugar to soften.