This recipe comes from Maida Heatter's Book of Great Desserts (Andrews McMeel, 1999).
- 1-2 dozen unblemished strawberries, peeled tangerine segments, or California dried apricot halves, or a combination
- 2 cups sugar
- 1 Tbsp. light corn syrup
- 2 pinches cream of tartar
Brush strawberries gently with a soft brush or wipe them lightly with a soft towel (don't wash). Insert toothpicks into tangerine segments and apricot halves. Refrigerate fruit on a paper towel–lined tray. Line another tray with parchment or aluminum foil and set aside.
Combine sugar, 1⁄2 cup water, and corn syrup in a heavy 1-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Mix cream of tartar with 1 tsp. water in a small bowl, then stir into syrup. Increase heat to high, cover pan for 1 minute, then uncover and boil syrup, without stirring, until temperature reaches 300° on a candy thermometer. Immediately remove from heat.
Working one piece at a time, hold each berry by its stem or fruit by its toothpick and quickly dip it into syrup to coat it thoroughly (take care not to burn your fingers). Brush fruit lightly against rim of pan to remove excess syrup, then place on prepared tray. Serve within an hour of making, or glaze will melt.