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Glacé Fruit

PREPARATION AND COOKING TIME:
YIELD:

  • Select firm ripe:
    • Cherries;
    • Strawberries;
    • Black or green grapes;
    • Orange/clementine segments;
  • Desolve 4oz sugar in 2 1/2 fl oz water;
  • Add 1 tsp liquid glucose or a pinch of cream of tartar;
  • Boil rapidly to 295°F;
  • Remove from heat;
  • Dip fruit into syrup individually using cocktail sticks;
  • Place on cold slab to set and present in paper cases.

Variations:

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Jaya Sri Radhe!