Scorze di arancia candite in sciroppo

[Luciana_D]

Ciaooooo
Qui al super vendono delle preparazioni libanesi,mele /fichi /zucca eccetera,tutto in sciroppo denso.
Ho anche visto della melassa di uva bellissima.Che dite e' sapa?

La domanda e' : sapete come si preparano le scorze in sciroppo denso?
Ho casa piena di aranci e vorrei farne..... ovviamente appena ci staro'

[Luciana_D]

Ho trovato questa

Bitter Orange Peel in Syrup
MURABBA QISHR EL ABOU SFAYR
This is an Authentic Lebanese Recipe

This recipe calls for bitter oranges. They have a tang which is not duplicated in ordinary oranges, although they can be successfully candied according to the following rule. Chop the preserved peel and use it in fruit cakes or puddings, or serve it as you would candy.

Rub the skin of bitter oranges lightly with a fine grater to remove some of the oil and its bitterness. Section the skin carefully into six parts and remove it from the orange with a sharp knife. Thread the peel sections with a needle onto a heavy thread so that they may be handled easily during the candying process. Boil the peel gently in water until soft. Drain. Soak in cold water for five days, changing the water morning and evening.

Boil the orange peel in a thick syrup made of equal parts of sugar and water for half an hour. Add several drops of lemon juice. Some of the peel may be removed from the syrup at this point and rolled in granulated sugar to be served as candy. The rest may be preserved in its syrup in sealed glass jars.

QUI c'e' molto altro.Forse a qualcuno interessa

[Luciana_D]

Ho trovato anche la melassa di uva


Grape molasses da QUI

Grape molasses can be used to sweeten cookies, cakes and breads; it can be made into a refreshing drink; it can flavor puddings; it can be used in BBQ sauce and gravies; it can be made into a broth to cook beans or grains or in meat stews.
Grape molasses has been used in Lebanon (and adjoining countries), Greece (petimezi), France (raisiné), Italy, Turkey (pekmez) as well as in Asian countries.

INGREDIENTS:
•10 pounds of fresh and sweet grapes (this is an approximate weight)
•2 eggs (boil, wash and collect the eggshells)

METHOD:
1.Wash the grapes as well as possible; place in batches in a food processor bowl, removing the stems.
2.Process for a couple of minutes. Pour into a sieve set over a large pot.
3.Press with a mallet to extract as much liquid as possible. You should have 2 liters (8 cups of liquid).
4.Set over the stove over medium heat with a tablespoon or so of crushed eggshells. The liquid will froth, skim it repeatedly, then pour through a sieve again. Set back on the stove and simmer for about 4 and up to 6 hours, stirring with a wooden spoon through the bottom, making sure it does not burn.
5.When the liquid has the consistency of a syrup (it sticks to a spoon) and is a deep garnet color, it is ready.
6.Pour into a jar and let it cool.

NOTE:

Skim the surface every time froth appears.
Expect to get a scant cup of molasses for 8 cups of grape juice.

A cosa serviranno i due gusci d'uovo??

[anavlis]

Per le scorze di arancia candide in sciroppo si può seguire questa Invece di farle asciugare si lasciano nello sciroppo ristretto.

[Luciana_D]

Grazieeeeeeeeee
E' interessantissima la procedura per il liquore.Lo faro'!!