Gateaux de Mariage: Fruits Confits

Martha Stewart Weddings, Fall 2002

Making fruits confits, or candied fruit, is a slow process in which the water in fruit is gradually replaced by sugar syrup. A cascade of the sweet gems shines against a pure white cake; the fruit calls for a tart counterpart, which comes in a lemon-zest sponge cake with vanilla mousse and pineapple confit. The green stalks are angelica, an edible plant.

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