Glaced fruits can be prepared several hours before serving. They must be kept in a dry, cool place.

SUGAR GLAZE:

2 c. sugar
1/2 c. water
Small clusters of seedless grapes
Perfect large strawberries

Dissolve the sugar in the water in very heavy 1 quart saucepan, swirling the pan. (Do not use a spoon.) Set pan over medium heat and continue to swirl liquid until it becomes clear. Raise heat, cover and bring to a rapid boil. (The steam that condensed on the lid falls back into the syrup and keeps crystals from forming and prevents the glaze from becoming cloudy.) Boil for about 3 minutes, uncover, and insert candy thermometer in the syrup.

When the hard ball stage (265 degrees) is reached, reduce flame to keep the syrup at that temperature.

Dip the grape clusters and then the strawberries in the syrup for just a second (to cover) and put on a baking sheet which has been lightly oiled or sprayed with vegetable oil.