Coating in a Sugar Glaze

This technique gives fruits a caramelized coating, and is best suited to fruits that are firm enough to hold their shape, such as the orange segments shown here, grapes, cherries, underripe peach or pear slices and wedges or chunks of apple.

Take care when cooking the syrup before the fruits are added. It should be light golden, not brown, or the fruits will taste bitter. Keep the pieces of fruit in a single layer, and do not overcrowd the pan or the fruits will stew and become soggy.

For about 250 g prepared fruits, dissolve 50 g sugar in 100 ml water over a low heat. Add 15 g butter and then heat gently until melted and light golden. Increase the heat and simmer until the syrup bubbles and becomes a glaze, then add fruits. Shake the pan until the fruits are evenly coated with the glaze.