I've got a "mercenary" catering gig tomorrow night and I could use a little input on something from the dolce gallery...Of the few things I'm preparing, one item is a cheese board with three different French cheeses. As an accompaniment, I'm offering red wine and rosemary poached pears with the pear poaching liquid reduced to a syrup and apple pieces carmelized. My problem is the apples. When I torch them after sugaring them, they only stay crunchy for a really short time because I think the sugar is leaching the water out of the apple pieces. Any suggestions on how to keep the sugary crunch?