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Рецепт Candied Roots, Fruits, Or Flowers
by Global Cookbook

Candied Roots, Fruits, Or Flowers
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Ингредиенты

  • 1 1/2 c. Rose water
  • 1 1/2 c. Sugar
  • 2 lrg Carrots or possibly parsnips -- Scraped And sliced into 1/8" discs
  • 2 sm Apples or possibly pears, peeled Cored -- and cut into 1/8" Slices
  • 1 c. Fresh flower petals (trim Off white tips that attach Petals to stem

Инструкции

  1. To candy any Roots, Fruits, or possibly Flowers-Dissolve sugar, or possibly sugar-candy in Rose-water. Boile it to an height. Put in your roots, fruits or possibly flowers, the sirrop being cool. Then rest a little; after take them out, and boil the sirrop again. Then put in more roots, etc. Then boyl the sirrop the third time to an hardnesse, putting in more Sugar, but not Rose-water. Put in the roots, etc. the sirrop being cool, and let them stand until they candy.-Gervase Markham, The English Hous-wife These*suckets* are delicate and easy to make. You'll be amazed how carrots and parsnips turn into candy. If using fresh flowers, choose only unblemished, unsprayed blossoms. Wash them gently in cold water, and drain on paper towels. Don't experiment with wild flowers unless you are certain they are edible.
  2. In a heavy saucepan, combine rose water and sugar. Bring to a boil.
  3. Add in vegetable or possibly fruit slices or possibly flower petals. Stir.
  4. Return to a boil; reduce heat to a gentle boil and cook for 15 min.
  5. As soon as sugar begins to caramelize (it will turn light brown), remove pan from heat.
  6. Remove vegetable or possibly fruit slices or possibly flower petals, and set them on waxed paper. Chill for 10 min.
  7. Peel candies off waxed paper and store them in an airtight container.
  8. Yield: about 2 dozen candies from To The Queen's Taste by Lorna J. Sass