How to: Sugared Fruit

In my last KFOR segment I demonstrated how to whip up a quick centerpiece of sugared fruit.  If you missed the segment, here's a VERY simple and quick how-to.  The results are sophisticated and can be rustic or elegant, depending on the aesthetic you're going for.

Purchase a large variety of fruit, depending on your color scheme, preferences and size of arrangement.  I would encourage you, though, to sugar grapes or something that spills out and over the edge...such a lovely effect.

You can buy superfine sugar, but I usually just make my own by whirring regular granular sugar in my tiny Cuisinart.  Don't go too overboard'll end up with powdered sugar and lose the luminescent quality of the sugar that catches the light so beautifully.

Then, just whisk up some egg white and 'paint' it on the fruit.  (I like these washable plastic brushes that you can throw in the dishwasher.)

Then, my dears, just sprinkle away over the surface of the fruit.  Sometimes I like to cover the entire piece of fruit and even the seasonal greenery..which simply MUST be included to make the whole composition sing.
Other times, I like just a dusting on the surface to catch the light and simulate just a dusting of snow.

Martha used a heavy hand here, very thickly covering the fruit and leaves.  I especially love the kumquats and tiny lady apples, delicate little fruits that look especially dainty when glistening, but, alas, are also very hard to find. I am ecstatic whenever I find them.  Tiny seckel pears are a treasure as well.

(Photo compliments of MSL Omnimedia)

Beautiful ruby and garnet colors sugar magnificently...try pomegranates and cranberries, red pears and tiny currant grapes. Or all citrus is heavenly if pastel tones are your colors of choice.

Clip some magnolia leaves, or cedar fronds, holly or euonymous branches.  Greenery with a reflective quality is especially magical.
Or try some seeded eucalyptus or lemon leaves from your florist.

Place some at the base of a blooming amaryllis, or be extremely grand and do a whole five tiered cakes stand of these jewels...dripping from the edges...catching the candlelight.  I've done this many times myself and the result is really breathtaking. 

Plan on the arrangement lasting about a week.  Sprinkle with more sugar if necessary.  I wouldn't recommend eating it, as it
has aged egg whites as an ingredient, but do compost the fruit when it gets tired looking.
So much drama for so little effort.  Do try it yourself.  You won't regret it.

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