How to Make Marzipan Fruit

Por Hilah Cooking · 60 min

Ingredientes

Modo de preparo

1. Divide the marzipan into 3 equal pieces (about 2.3 ounces each). Cover the work surface with parchment or wax paper and put a small pile of powdered sugar in one corner.
2. Make the dyes: for green, mix 1 teaspoon water with 1/4 teaspoon green food coloring; for yellow, mix 2 teaspoons water with 1/4 teaspoon yellow food coloring; for orange, mix 1 teaspoon water with 6 drops yellow and 2 drops red coloring; for red, mix 1 teaspoon water with 1 drop red coloring.
3. Apples: knead 1/8 teaspoon green dye into one piece of marzipan until light green. Roll into a tube, cut into 6 equal portions, and shape each into a ball, then into a squared-off Granny Smith shape or a flattened ball for a MacIntosh. Press a whole clove into the top of each as a stem.
4. Dip a brush in clean water, then in yellow dye, and paint the apples. Rinse the brush, dip it in red dye, and add a little blush to one side of each apple. Set the apples on paper to dry.
5. Pears: knead 1/8 teaspoon yellow dye into the second piece of marzipan until uniform light yellow. Roll into a log, cut into 6 equal portions, and shape each into a teardrop, flattening the bottom slightly and bending some tops a little. Press a caraway seed upright into each top as a stem.
6. Wet the brush with clean water and lightly go over one long side of each pear with yellow dye. While still wet, dab on some red and let it spread naturally toward the wide end. Set the pears aside to dry.
7. Oranges: knead 1/8 teaspoon orange dye into the last piece of marzipan until pale orange. Roll into a log, cut into 6 equal portions, and shape each into as round a ball as possible. Gently roll each on the fine grater for a dimpled skin.
8. Paint each orange with more orange dye until rich and bright, then highlight with yellow dye. Break the centers from 6 whole cloves and press each clove stem into an orange so only the star shows at the blossom end.
9. Let all the marzipan fruit dry uncovered at room temperature for 24 hours before use. Store longer lightly covered at room temperature if needed.

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