Iced Fruits for Desserts
A classic recipe for icing various fruits.
Ingredients
- as needed Egg whites
- as needed Granulated sugar (Finely pulverized sugar is recommended.)
- as needed Oranges
- as needed Lemons
- as needed Cherries
- as needed Strawberries
- as needed Currants
- as needed Peaches
- as needed Pears
- as needed Pineapples
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APRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM
This refreshing fruit cream is a delightful way to enjoy the flavors of summer, combining fresh or canned fruits with a creamy base. The recipe offers versatility, allowing you to choose from a variety of fruits like apricots, peaches, strawberries, bananas, or pineapple. The result is a light, sweet, and satisfying dessert, perfect for a warm day.
Instructions
- 1Dip the fruit in beaten egg whites, then in finely pulverized sugar. Repeat the process until the icing reaches the desired thickness.
- 2For oranges and lemons, carefully pare the peel and remove as much of the white inner skin as possible. Slice lemons thinly horizontally, or cut oranges into quarters. Choose the largest and finest cherries, strawberries, and currants, leaving the stems on. Pare peaches and cut in halves. Sweet juicy pears can be treated the same way or pared, leaving the stems on, and iced. Cut pineapples into thin slices, then divide into quarters.
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