Riff On Caramel Apples

• 2 ripe, fragrant pears or
• 4 ripe apricots
• nice hunk of blue cheese, camembert or other tasty, soft cheese
• 2 cups sugar
• Pinch salt
• 1 cup water
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract

1. Cut pears or apricots as suggested in the picture and fill each piece of fruit with cheese.
2. Insert skewer or stick.
3. Combine the sugar, salt and water in a saucepan and set over medium heat. Don't ever stir, instead swirl the pan now and then. After 5 minutes or so the sugar will have dissolved and the mixture will bubble.
4. Continue to boil the mixture, without stirring, for about 15 minutes, but watch it carefully so as not to burn the caramel. The color will darken. It's done when it's caramel colored and a candy thermometer measures 245u0b0F (or a small drop in cold water should form a hard ball). Remove it from the heat immediately and before it burns.
5. Stir in the cream and vanilla extract (it will sputter). Less or more cream can be added, depending on the consistency you prefer in the caramel coating.
6. Pour the caramel over the prepared and filled fruit or dip the fruit into the caramel. Hold or prop the fruit up while it cools down.

apricots, camembert, sugar, salt, water, heavy cream, vanilla

Taken from food52.com/recipes/13849-riff-on-caramel-apples (may not work)