Dessert Recipes - Fondant Dipped Fruits Recipe

Ingredients

• 175 g/6 oz/3/4cup granulated sugar

• 70 ml/4 1/2 tbsp water

• 25 ml/1 1/2 tbsp orange liqueur

• 7.5 ml/1 1/2 tsp sherry vinegar

• Fruits for dipping, such as strawberries, peeled lychees, kumquats, Cape gooseberries (physalis), loganberries

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Method:

1. Put the sugar and water in a saucepan with the liqueur and vinegar. Heat gently, stirring, until the sugar melts.

2. Bring to the boil and boil rapidly to 143°C/290°F on a sugar thermometer or until the mixture forms hard threads when a little is trickled into a cup of cold water.

3. Using a cocktail stick, dip each piece of fruit in the fondant, then immediately into cold water.

4. Drain on a wire rack. Leave for 2-3 hours to allow the flavors to develop but eat within 12 hours.