Glazed Fruit - strawberries

Method

• Insert a toothpick or wooden skewer into the base of each small fruit.
• Cut off one end of the grapefruit to make a flat base, then pierce 50 small holes in the grapefruit to hold the toothpicks for display.
• Line a baking sheet with a piece of waxed paper.
• In a 2-quart heavy-bottomed saucepan over medium-high heat, bring the sugar, the water, and the cream of tartar to a boil.
• Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
• Cook the mixture without stirring until it registers 240F on a sugar thermometer, then add the lemon juice.
• Brush down the sides of the pan two more times and continue cooking the mixture until it registers 310F on the thermometer.
• Remove the pan from the heat.
• Holding a small fruit by the toothpick, dip the fruit into the sugar syrup, coating it completely.
• Lift the fruit from the syrup, gently shake off the excess syrup, and place the fruit onto the waxed paper.
• Repeat with the remaining small fruit.
• If the sugar syrup begins to firm up while you are working, warm it over medium heat until it is liquid again.
• Let the glaze set up at room temperature (about 10 minutes).
• Place the toothpicks into the holes in the grapefruit.
• Keep the fruit at room temperature until serving time.
• Serve the fruit within 12 hours of preparation.