Dip your apples and pears in caramel……then in……toasted and chopped mixed nuts, sesame seeds or Mukhwas Masala (see below)
Mukhwas Pan-Masala is an Indian sweetened seed mixture that includes betelnuts, fennel seeds and cardamon seeds. Other mixtures include, shredded coconut, sugar coated fennel seeds, sesame seeds and coriander seeds. (They are ususally used as a breath freshener at the end of a meal and you’ll find it in Indian supermarkets.)
My family loves aniseed. (and as an adult I love fennel and fennel seed. It’s a recurring theme, you’ll see.) Liqourice, Pontefract cakes, Gob stoppers, liquorice allsorts, (though really only the solid liqourice pieces or the one’s with little blue or pink balls on. (hate the coconut one’s) and liquourice comfits. So, for me, this Indian mix is like having a mouth full of mini liquorice comfits…….. Joyful heaven.
100 g Mukhwas Pan-Masala or Toasted sesame seeds
8 small Russet or other seasonal apple
1 kg granulated sugar
100 ml water
Wooden lollypop sticks
Place the Mukhwas Pan – Masala on a large plate and spear the apples firmly with the skewers.
Place the sugar and water in a small heavy based pan, and stir until dissolved, bring the syrup to a boil and cook until a light golden caramel colour.
Place the bottom of the pan into another of cold water (to prevent it cooking more) and with the pan tilted, carefully dip each apple into the caramel. Lift out, scrape off any excess and then dip into the masala mix or sesame seeds (or sprinkle over the apples) and place on parchment paper or a lightly oiled tray until set.
Other seed mixes from The Spice Shop on Drummond street. (Behind Euston Station 020 7916 1831)
Fennel, melon, split coriander and dill seeds. Shredded betelnut, poppy seeds and green leaves.