Sugar-Frosted Fruit is simply fresh fruit that’s coated with egg white and then coated with sugar. The fruits are crystallized and look beautiful mounded in a glass bowl or on a pedestal. They can be eaten or used as a centerpiece decoration at your Christmas gathering.
Sugar-Frosted Fruit
Special equipment: Small artist’s paintbrush
Preparation time: 15 minutes total
Yield: 10 servings
2 pounds assorted fruit, such as small apples, kumquats, grapes, small lemons, small limes, clementines, or small pears
3 large egg whites, lightly beaten, placed in a large bowl
2 cups super-fine sugar, placed in a large bowl
Place a cooling rack over a sheet pan and set aside.
Wash and thoroughly dry all of the fruit.
Using the paintbrush, cover each piece of fruit thoroughly but lightly with egg white. Then, holding the fruit over the bowl of sugar, sprinkle sugar over all the surface. Place the fruit on a rack to dry.
Arrange the fruit in a bowl or on a pedestal. Eat or display the same day.
Buying super-fine sugar is better than making it yourself. When you spin granulated sugar in a food processor, it does do the job of reducing the size of the sugar grain, but it also takes away some of the sparkly nature of the sugar. The grains become a bit powdery as well. When you’re shopping for super-fine sugar, it may be labeled bar sugar; the smaller grains dissolve easily in drinks, making it popular with bartenders.
Per serving: Calories 203 (From fat 0); Total fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 18mg; Carbohydrates 52g (Dietary Fiber 3g); Protein 2g.