Preparation

1. Prepare the apples: Stick the skewers in the apple cores and make sure they are firm, so that they do not fall off when dipped in the syrup.

2. Place an oven grid over a baking sheet lined with parchment paper.

3. Choose a small, high-brimmed pot to create a "caramel bath" for dipping the apples. Place the pot on a large flame and melt in it the butter with the sugar, corn syrup, orange zest and orange juice. While stirring, bring the mixture to a boil and continue cooking until the caramel takes on a golden-brown hue and the sugar thermometer indicates 140 degrees Celsius — about 5 minutes.

4. Lower the flame, being careful that the caramel does not splash, and add to it in a thin stream and while stirring the heavy cream. Remove the syrup from the heat and add a red food coloring to it, each time a few drops, until the desired color is obtained.

5. Dip each apple whole in the caramel. Make sure the caramel is not cold and the coating is not too thick. If the caramel has cooled, return it to the fire for brief heating. Place the apples on the grid, to cool, and so that the excess caramel drips down. When the caramel coagulates, heat a sharp knife and cut the drops that have hardened.

6. In a small bowl, melt the white chocolate. Grasp the skewer, place it on the side of the bowl, and in a circular motion coat the bottom third of each apple and immediately roll with pine nuts. Let the apples cool. Serve as close to preparation time as possible to keep the caramel coating fresh and tasty.