Caramelizing fruit

Caramelization is the browning of sugars through exposure to heat, and it begins around 310 degrees Fahrenheit, according to a food encyclopedia. A culinary glossary describes caramelizing as heating sugar until it liquefies into a clear caramel syrup ranging in color from golden to dark brown.

A fruit-preparation text says fruits are usually broiled or grilled just long enough to caramelize sugars, because longer cooking breaks down their structure. Fruit also develops a rich, syrupy flavor when sauteed briefly in butter and sugar, though an overcrowded pan makes it stew instead. The glossary defines sauteing as cooking food quickly in a small amount of fat or oil, until brown, in a skillet over direct heat.

Caramelized fruit tops tarts, cakes, pancakes and ice cream.