View Recipe

Line a baking sheet with wax paper.
Wash and carefully dry fruit. Snip grapes into 3 or 4 bunches in various sizes.
Break the eggs, catch the whites in a small bowl and discard, or use the yolks in another recipe. Add the water and mix thoroughly. Place sugar in a wide-mouthed bowl near your work area.
Insert a skewer through the first piece of fruit, as far as you can (except the grapes). Dip the brush into the egg wash and paint the fruit completely.
Sprinkle the fruit with sugar, making sure to cover all sides. Sprinkle extra layers in spots to resemble frost. If the sugar becomes transparent, continue sprinkling until it stays opaque.
Place fruit gently on wax paper and allow to dry for at least one hour. Remove skewer.
To frost the grapes, first set up a wire rack above the baking sheet.
Holding the stem of the bunch with one hand, paint the egg wash on all the grapes, or dip entire bunch into the egg wash bowl.
Place grapes on the wire rack and sprinkle sugar to cover thoroughly. Shake off excess sugar and allow to dry for at least two hours.
Transfer dried fruit to a plate or bowl and arrange as desired.

Sugared Fruit Centerpiece