Garlic Frosted Grapes (from The Official Garlic Lovers Handbook by Llyod John Harris, 1986)
You can also use this recipe with strawberries and cherries. 6 cloves garlic 2 cups granulated sugar 1 egg white 1 pound red seedless grapes, the bigger the better One day ahead, sliver garlic cloves and toss with sugar. Store in airtight container. On the next day, sieve out the garlic. Wash the grapes and pat them dry. Lightly beat the egg white and, with a pastry brush, paint the grapes thoroughly. Toss the grapes in the garlic sugar and let dry on a sheet pan for 1 hour. Place in refrigerator or freezer until the grapes are chilled. Serve frosty.