*  Exported from  MasterCook  *
                               SUGARED FRUITS
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 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
   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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