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Working with one piece of fruit at a time, lightly brush gelatin mixture over entire surface with a pastry brush. Place on a wire rack over waxed paper.
With a spoon, sprinkle superfine sugar over all sides of the fruit until the desired look is achieved. Repeat with remaining fruit. Let dry completely before handling.
Remove any loose or yellowed outer leaves; trim stem end. Rinse sprouts. When cooking Brussels…
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Twist off claws. Pull off small pincer and discard. Use a nutcracker, lobster cracker or crab…
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