Sugared fruits

Yield: 10 Servings

Measure Ingredient
1½ pounds Assorted fresh fruit such as plums, lady apples, figs, limes, pears, apricots, peaches, grapes, & kumquats
¾ cup Sugar
⅓ cup 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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