Frosted Fruit
• This is also known as Glacéed fruit.
• It looks beautiful but be very careful not to burn yourself working with the hot sugar.
• Use strawberries or grapes first to perfect this technique because they have stems to hold – or spear the fruit with bamboo skewers.
• These should be served room temperature and not refrigerated or the sugar will drip off.
2 cups fine, granulated sugar
¾ cups water
1 quart very fresh fruit preferably with stems, strawberry, grapes, oranges (dried), figs, or walnuts in half.
• Cook the sugar and water in a large pan to the hard crack stage (293 degrees F. on a candy thermometer.
• Dip the bottom of a saucepan in cold water for 3 seconds to stop the cooking. Immediately dip the individual pieces of fruit into the sugar syrup.
• Drain quickly and place on greased wax paper.
Serve promptly.
Working time: 30 minutes
Preparation time: 30 minutes
Yield: 1 quart
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