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This deceptively easy dessert garnish comes from Jacques Torres, pastry chef at Le Cirque 2000 in New York City. To clean up, be sure to wash everything in the hottest water possible; try piling everything into a big stockpot and boiling it on the stove until the sugar dissolves.

Source: Martha Stewart Living Television



Cook's Notes

The cages can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.

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