Chocolate Dipped Dried Fruit

We’re getting into the sweet side of the holidays with chocolate dipped dried fruit from The Kitchen for Exploring Foods. When it comes to dessert, the Los Angeles-based gourmet kitchen is one of our favorites for creating heart-fluttering mini delights. These festive harvest-colored treats are a pretty addition to any placesetting or tablescape. Enjoy!

Crisp Dried Fruit

Thinly slice the fruit of your choice on a mandoline. We used green kadota and black mission figs, blood oranges, cara cara oranges, navel oranges and crisp pears.

Line a baking sheet with parchment. Dip the sliced fruit in simple syrup (equal parts of granulated sugar and water). Arrange on baking sheet and place in low oven (200-225 degrees) for 1-2 hours, until it starts to lightly brown. Transfer transfer to a cooling rack. Fruit will crisp as it cools.

Dip fresh figs, dried pears and crisp fruit in high quality dark chocolate. Garnish with flavored sugars*, dried coconut, crushed freeze dried strawberries, cocoa nibs and pistachios. Refrigerate to harden and until ready to serve.

Vanilla Bourbon Sugar

4 Cups Bourbon
4 Cups Turbinado Sugar
2 Vanilla Beans

In a pot, add bourbon and two scraped vanilla bean pods, bring the bourbon to a boil. Reduce heat to simmer and simmer until reduced to ½ a cup. This will take anywhere from 15-20 minutes. Remove vanilla bean pods.

Add turbinado sugar to a small mixing bowl and pour in the bourbon reduction, stirring with a large fork until the sugar has been coated and the color has deepened.

Pour sugar onto a sheet pan and allow to air dry for two days, stirring with a fork periodically. You can also dry in an oven set to 170F, stirring with a fork frequently until dry to the touch. After sugar is dry, you can crumble with your fingers or a few pulses in a food processor.

You can also add fresh finely ground coffee, cinnamon powder or cocoa powder to the dried sugar for different flavor profiles.