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Milk Street Recipe
Milk Street Bowtie Sugared Fruits

Sugared Fruits

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Sugared Fruits

Makes enough to decorate a 9-inch cake

These sugared fruits are a stunning way to finish desserts such as Claire Ptak’s three-layer spice cake, lending the dessert a dreamy, still-life aura. They’re surprisingly easy to make and are best done at least an hour or up to a day in advance to give the coating time to set. Smallish, firm, sturdy fruits with skins that hold up well at room temperature work best; avoid berries, which are too soft and delicate. If you’re concerned about using raw egg, opt for pasteurized egg whites sold in the refrigerator section of the grocery store.

½ cup egg white
Whole firm fruits, such as fresh figs, grape clusters, cherries, small pears, plums, tangerines and kumquats, wiped dry if damp
White sugar, for sprinkling
A few bay leaves (optional)
Ingredients
  • ½

    cup egg white

  • Whole firm fruits, such as fresh figs, grape clusters, cherries, small pears, plums, tangerines and kumquats, wiped dry if damp

  • White sugar, for sprinkling

  • A few bay leaves (optional)

Directions
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