Sugar-Dipped Fruit
What a fun way to showcase fruits on a cheesecake, or just alone. The sugar-syrup keeps the fruit fresher longer.
Yield: As much as you likePrep Time:
Cook Time:
Total Time:
Ingredients:
| simple syrup | |
| 2 cups | sugar |
| 2 cups | water |
| assorted berries or kumquats | |
| granulated sugar |
Directions:
Simple syrup:
Combine the sugar and water in a small heavy saucepan and bring to a simmer over medium heat, stirring and swirling to dissolve the sugar. Dip a pastry brush in hot water and wipe down the sides of the pan to dissolve any sugar crystals that cling to the sides. Simmer for 2 minutes, then remove from the heat and let cool. Simple syrup keeps for weeks in a tightly sealed jar in the refrigerator.
Sugar-dipped fruit
1. Let the simple syrup cool to room temperature or, if you have it stashed in the fridge, you can use it chilled.
2. Rinse the berries or kumquats and pat them dry. Line a rimmed baking sheet with parchment paper. Pour the sugar into a shallow bowl.
3. Place the fruit in a single layer on the parchment. Lightly dip your brush in the simple syrup and paint the berries, avoiding the hull portion if using strawberries. Allow any excess syrup to drip off and then roll the fruit in the sugar to evenly coat. Set the fruit aside on the parchment to dry until no longer sticky.
Source: leitesculinaria.com
