Glacéed Fruit and Nuts

Small, fresh stemmed strawberries, glazed with sugar boiled to the hard-crack stage, can be used as a garnish for a strawberry soufflé, as part of a petits fours tray served after a meal, or on top of a Valentine dessert. They are quite elegant and look magnificent. Orange, apple, and pear wedges can be glazed and used to enhance the presentation of desserts made with those fruits, such as pear or apple charlotte or a Grand Marnier soufflé.

Because the juices released when fresh fru