SUGARED FRUITS

      Title: SUGARED FRUITS
  Categories: Holidays, Fruit
       Yield: 10 Servings
  
   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)
  
   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 &
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