Tankhulu

Ingredients:

• 18 white grapes
• 14 strawberries, hulled
• 1 peeled clementine
• 2 cups granulated sugar
• 1/4 cup light corn syrup
• 2 tablespoons mild-flavored honey, such as clover or mixed-herb honey
• Special equipment: 16 wooden skewers, 20 cm long, caramel thermometer

Preparation:

1. Line a baking sheet with parchment paper and set aside. Wash and dry the grapes and strawberries thoroughly. Separate the clementines into segments and remove as much of the white pith as possible.
2. In a medium saucepan, combine the sugar, corn syrup, honey, and 1/4 cup water until the sugar is moistened. Bring to a boil over medium-high heat and cook until the syrup reaches 150°C (300°F) on a candy thermometer, about 8-10 minutes.
3. Meanwhile, thread the fruit onto skewers without twisting the pieces: thread 3 grapes lengthwise onto each of 6 skewers. Thread 2 strawberries lengthwise onto 7 skewers. Thread 3 clementine wedges, rounded end first, onto 3 skewers.
4. When the syrup is ready, transfer the pan to a heat-resistant surface or oven mitt. Gently tilt it forward so the syrup drips off one side. Dip the fruit in the syrup, one skewer at a time, and rotate until completely coated. Then gently shake the skewer over the pan to remove excess syrup. Place the fruit on the prepared baking sheet and let set for about 10 minutes.
5. Repeat with the remaining skewers. When the syrup thins out, spoon it over the fruit. Serve immediately.
   
   
   Once the fruit is coated, you'll have some syrup left over. If you'd like, make honey lollipops with it: simmer the syrup over low heat until it's liquid, then pour it onto the parchment-lined baking sheet you used for the skewers. Once the syrup has set, break the lollipop into small pieces. You can eat it like candy or sweeten your tea.