Glazed Fresh Fruits

To make glazed fresh fruits, first rinse, clean and pat dry all the fruits listed, and any others you may wish to add. Drain the pineapple slices and cut into wedges.

Prepare the fondue: dissolve the sugar cubes in the glucose and 4 oz water, heating the syrup to 240°F; next, transfer to a marble slab and let cool, working quickly with a stiff spatula, until a thick, pale, shiny mass is formed; melt again in a bain marie, then immerse the strawberries, grapes, apricots, and any other fruits, ensuring that they are all fully coated. Remove from the fondue and set aside on a grille to drip dry in a cold place.

Now make the caramel: dissolve 1 cup granulated sugar in a pot with 1/5 cup water, bringing the syrup to 320°F. Immerse the grapes, mandarin wedges, and apricots, coating completely, then set aside the fruit to dry on a grille in a cold place. (While the fruit is caramelizing, place the recipient at an angle and remove from the marble surface; this will allow the caramel to cool more slowly and give the fruit more glaze; otherwise, the sugar will condense before you have completed the caramelization process, a few minute after removing from the heat).

To make the chocolate glaze, first chop the chocolate and melt in a bain marie at 112°F, then transfer the bowl to cold water and, working the mass with a wooden spoon, reduce the temperature to about 85°F. Dip the remaining fruit in the chocolate, remove using a fork and allow any excess chocolate to drip off before transferring to a grille to dry. Finally, to candy the pineapple, drain of its juices and boil for 25 minutes in a simple syrup made from 2 cups sugar and 1/2 cup water. At the end of cooking, remove the fruit pieces, arrange on a grille, sprinkle with the remaining granulated sugar, and set aside in a cold place to dry.

(All the fruit should be prepared one day in advance). When serving, transfer to ramekins and bring to the table on a serving tray.