Sugared Fruits

* Exported from MasterCook *

SUGARED FRUITS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Assorted fresh fruit such as
-plums, lady apples, figs,
-limes, pears, apricots,
-peaches, grapes, & kumquats
3/4 c Sugar
1/3 c Meringue powder mixed with
-3 to 4 T water (or if not
-to be eaten, 3 large egg
-whites)

1. Several hours before use, prepare sugared fruit. If
fruit is to be eaten, use meringue powder; if not, egg
white may be used. Rinse fruit in cool water and
gently pat dry on paper towels.

2. In separate small bowls, place sugar and
meringue-powder mixture (or egg whites if the
decorations will not be eaten). Holding 1 piece of
fruit at a time, with a small pastry brush, paint all
sides with meringue-powder mixture.

3. Holding the fruit over the bowl of sugar, sprinkle
all sides with sugar until well coated. Place sugared
fruit on wire rack over waxed paper and let stand in
warm place until sugar dries and hardens. Repeat to
coat all pieces. Rinse and dry fingers frequently to
remove stickiness.

4. Arrange fruit in a pyramid on a pedestal plate, in
a basket, or on a decorative platter.

Country Living Holidays/1994 Scanned & edited by Di
Pahl & <gg>



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