Fruit Preserves, Condiments, and Garnishes

Finally, you will find at the end of the chapter a variety of preparations that are not served as desserts but rather used as elements or ingredients in other dishes. These include jams and marmalades, sweet compotes used as sauces or garnishes, and specialty items such as fruit crisps and candied citrus zests that add appeal to plated desserts and petit four trays.