Ingredients
2 dozen pieces assorted fresh fruit, such as figs, kumquats, clementine segments, or grapes, washed and dried
Caramel Coating
Preparation
Place several pieces of newspaper or parchment paper on the floor under the working area - the edge of a counter or tabletop works well - to catch any excess caramel as it drips off the fruit. Have ready 24 two-inch pieces of masking tape and 24 six-inch wooden skewers.
Insert each skewer perpendicularly into the bottoms of the fruit without going through the other side. Set the fruit aside.
Dip the fruit into the caramel coating, and coat completely. Place the skewers on the edge of the counter or tabletop with the fruit stems pointed toward the floor. Using the masking tape, secure skewers. If coating segmented fruit, rest sections on an oiled wire rack set over a baking sheet. Let caramel drip onto the floor, forming tails; let the caramel set completely.
Using scissors, cut the tails to the desired lengths; let cool completely. Just before serving, remove the skewers.
