lunes, 9 de julio de 2012

Bergamot preserves. Moraba-ye baderang.

New Food of Life. Najmieh Batmanglij

2 fresh bergamots
1/4 cup pickling lime dissolved in 8 cups water
3 cups water
4 pounds sugar
3 tablespoons lime juice
1/2 teaspoon cardamom pods, peeled, or 2 tablespoons rose water (optional)

Scrub the skin off the yellow or green skin so that only the white flesh remains.
Cut the bergamot into 4 lengthwise slices. Remove the seeds.
Cut the sliced bergamots into 4-inch pieces.
Place bergamots in an enamel container and pour in the lime mixture. Allow to stand for 2-24 hours.
Remove bergamot from lime water. Drain and rinse at least 3 times with cold water. Cover with cold water and place in the refrigerator for a day, changing water several times. Drain.
Place bergamot in a pot and cover with cold water. Bring to boil over heat for 15 minutes. Drain. Pat dry with a paper towel.
Place 3 cups water and sugar in a laminated pot. Bring to a boil. Place bergamot in this syrup and simmer over low heat, uncovered, for about 30 minutes. Add lime juice and simmer for another 5 minutes.
Remove the pot from heat and let stand uncovered for about 24 hours. Remove fruit from the pot. Add cardamom or rose water to the pot and boil for another 10 minutes over medium heat until syrup has thickened enough to coat the back of a spoon. Return fruit to the pot.
Remove the preserves from the heat. Place hot preserves in a sterilized jar.
Seal the jar. Store in a cool, dark place.



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