Frutta Caramellata

Caramelized Fresh Fruit

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

One of my favorite desserts, this simple sweet brings back childhood memories of candied apples. The crisp, crunchy sugar-coated fruits are refreshing and festive after a filling meal, and are especially good as an accompaniment to Passover Hazelnut Sponge Cake. These are also known as golosezzi veneziani, but I first read about them in Donatella Pavoncello’s book of Roman Jewish recipes, so I have given them the Roman name. She use