MAKING FROSTED FRUITS

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MAKING FROSTED FRUITS

 

Frosted fruits have a decorative look and a satisfying flavour

that can transform an ordinary dessert into a confectionary

masterpiece. Frost a variety of fruits: green or red grapes,

berries, apple slices, pineapple, and oranges. Cover the fruit

with beaten egg white, then roll in sugar. Use only fresh, ripe

fruit. Use granulated white cane sugar, raw sugar or crystal

sugar, which has larger crystals than granulated sugar. For

best results, eat frosted fruit the same day it is prepared.

When frosting apple slices, be sure to coat entire surface as

uncoated areas will turn brown. After coating and frosting

fruit, lay it on a wire rack until coating has hardened. To

harden fruit more quickly, refrigerate it.