Sugared Fruit/Flowers

Sugared Fruit/Flowers

At holiday time, spruce up tortes, fruitcakes or steamed puddings with a cascade of sugared grapes or cranberries. Trim a silver tray of elegant pastries with delicate sugared roses or geraniums. Serve individual portions of baked custard, mousse or rice pudding with sugared violets. For a cocktail party, arrange trays of sliced cheeses and smoked sausage. Trim the trays with an assortment of sugared fruits.

Ingredients

	Grapes (in small clusters), cranberries, bing cherries and/or blueberries
	Egg white*
	Granulated sugar
	Fresh small edible flowers such as geraniums, roses, nasturtiums, violets and marigolds
	Superfine sugar
Supplies
	Small nontoxic leaves (optional)
	Small, clean craft paintbrush or pastry brush
*Use only grade A clean, uncracked egg.

1. For sugared fruit, wash fruit. Gently blot dry with paper towels or let air-dry on paper towels.

2. Beat egg white in small bowl until foamy. Brush egg white onto each piece of fruit with paintbrush or pastry brush, coating all sides of fruit thinly and evenly.

3. Place fruit on waxed paper that has been covered with sugar. Sprinkle a light even coating of sugar over fruit. If any areas are not coated, repeat layers of egg white and sugar. Let sugared fruit stand at room temperature until coating is dry. Trim with nontoxic leaves, if desired.

4. For sugared flowers, substitute edible flowers for fruit and superfine sugar for granulated sugar. Wash flowers. Gently blot dry with paper towels or let air-dry on paper towels.

5. Beat egg white in small bowl with fork until foamy. Brush egg white onto each flower with paintbrush, coating both sides of petals thinly and evenly.

6. Place flower on large sheet of waxed paper that has been covered with sugar. Spoon additional sugar into sieve. Sift light, even coating of sugar over each flower. If any areas are not coated, repeat layers of egg white and sugar. Let sugared flowers stand at room temperature until coating is dry.

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