When we worked on the Train Yourself to Be a Better Cook piece for Food & Wine, a number of ideas didn’t fit into the article. One was a caramelized lemon vinaigrette. We caramelized sugar on lemons and then squeezed the juice. That was the catalyst. Yes, we know it’s been done before, but you never know when an idea will catch a spark. Since then, we have been dipping different fruits in sugar, brûléeing them, and juicing them. The increased depth of flavor elevates them to another level, and they can be twisted in many different directions, running the gamut from sweet to savory. We’ve yet to find a fruit that doesn’t taste better with a little burnt sugar.
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