Sugared Fruit Recipes

SUGARED FRUIT CENTERPIECE

Sugared Fruit Centerpiece image

For an elegant table topper, create this centerpiece showcasing simple-to-make sugared fruit. It's not only eye-catching but edible as well.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 15-20 servings.

Number Of Ingredients 5

Ingredients

15 to 20 pieces assorted fruit
3 envelopes unflavored gelatin
3/4 cup cold water
2 cups superfine sugar
Edible or silk leaves, optional

Steps:

Scrub fruit in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy. , Lightly brush mixture over all sides of fruit. Place on a wire rack over waxed paper. Sprinkle with sugar. Let stand at room temperature for up to 24 hours. Arrange as desired, adding leaves if desired.

Nutrition Facts :

SUGARED FRUIT

Sugared Fruit image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Egg Recipes Egg Whites

Number Of Ingredients 3

Ingredients

Small pieces of fruit, such as Seckel pears, lady apples, and grapes
Fresh or powdered egg whites
Superfine sugar

Steps:

Beat 4 egg whites (or more as needed; use powdered whites if concerned about consuming raw eggs) a few times with a fork. Brush apples and pears with whites and roll in sugar; shake off excess. Let dry on parchment-covered sheet pans.

SUGARED FRUIT

Sugared Fruit image

Provided by Food Network

Categories dessert

Time 40m

Number Of Ingredients 3

Ingredients

Egg whites* or Just Whites
Sugar crystals (from baking supply shops)
Assorted small fruit

Steps:

Place egg whites in shallow bowl. Put sugar crystals in another shallow bowl or plate. Brush fruit with egg white, roll in sugar, and set aside to dry. Arrange as desired.

SUGARED CRANBERRIES

Sugared Cranberries image

Sugared cranberries are a natural sweet-tart delight. Letting the cranberries cool in a sugar syrup slightly sweetens them and builds a coating all around the berries for the crunchy sugar to stick to. Use them to garnish a pie or cake or just serve on their own.

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Bring 1 cup each water and sugar to a boil in a small saucepan. Add 1 cup cranberries and a few strips of lemon zest, then remove from the heat and let cool; drain. Thinly slice the zest. Put 1/2 cup granulated sugar in a pie plate; add the cranberries and zest and toss. Let set, 1 hour, shaking the dish occasionally.

GLAZED FRUIT

Glazed Fruit image

Categories Fruit Dinner Buffet Pastry Boil

Yield 50 pieces

Number Of Ingredients 6

Ingredients

50 pieces small, ripe fruit, such as strawberries, grapes, or cherries
1 large grapefruit
1 1/2 cups sugar
1/2 cup water
1/8 teaspoon cream of tartar
10 drops freshly squeezed lemon juice

Steps:

Insert a toothpick or wooden skewer into the base of each small fruit. Cut off one end of the grapefruit to make a flat base, then pierce 50 small holes in the grapefruit to hold the toothpicks for display. Line a baking sheet with a piece of waxed paper.
In a 2-quart heavy-bottomed saucepan over medium-high heat, bring the sugar, the water, and the cream of tartar to a boil. Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Cook the mixture without stirring until it registers 240°F on a sugar thermometer, then add the lemon juice. Brush down the sides of the pan two more times and continue cooking the mixture until it registers 310°F on the thermometer.
Remove the pan from the heat. Holding a small fruit by the toothpick, dip the fruit into the sugar syrup, coating it completely. Lift the fruit from the syrup, gently shake off the excess syrup, and place the fruit onto the waxed paper. Repeat with the remaining small fruit. If the sugar syrup begins to firm up while you are working, warm it over medium heat until it is liquid again. Let the glaze set up at room temperature (about 10 minutes).
Place the toothpicks into the holes in the grapefruit. Keep the fruit at room temperature until serving time. Serve the fruit within 12 hours of preparation.

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