| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
.clhl, Holidays, Fruits, Decor |
10 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is humble”