This centerpiece is sooooo easy to do. Sugared fruit is so widely used in both buffet design and table centerpieces all around Brussels and France How to: Melt some sugar and water in a skillet, it should be a watery consistency and syrup-like (not thick). After it cools simply dip the fruit in the syrup and let the access syrup drain and make sure it’s evenly covered. Then in a clean bowl pour some white sugar and dip the syrup covered fruit in sugar bowl. Shake off the access and viola! You can now use them to decorate…one warning this centerpiece is better for winter months colder climates or indoors as it has a tendency to melt in hot weather.