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Assorted whole fruit: grapes, pears, apples, plums, peaches, apricots, kumquats, bing cherries, nectarine 2 t. meringue powder (found in food supply stores) 4 T. water Superfine or granulated sugar
Wash all fruit. Allow it to dry on paper towels. In a 6 or 10 oz. custard cup, combine the meringue powder and water. Stir with a wire whisk or fork until the powder is completely dissolved. Place sugar in a shallow plate. Dip small fruit into liquid and roll in sugar. Brush liquid onto larger fruits and spoon sugar over. Allow fruit to dry before stacking. Source:Unknown