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Epicurious

Frutta Caramellata

Caramelized Fresh Fruit

These crackly-coated fruits bring back childhood memories of candied apples. I've given the Roman recipe here; in Venice, where they're coated with a thicker layer of caramel, they are called golosezzi veneziani.

Set aside about 1/2 hour for the caramelizing and finish the procedure no more than 1 1/2 hours before serving so that the fruit remains crisp.

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