| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candy | 24 | Servings | |
INGREDIENTS
| 3 | c | Water |
| 2 | c | Granulated sugar |
| 1 | Cinnamon stick | |
| 3 | Whole cloves | |
| 1 | Lemon (peel only) | |
| 1/2 | c | Butter |
| 1 | c | Coarse semolina or farina |
| 4 | tb | Pine nuts |
| 2 | tb | Blanched; chopped almonds |
| 3 | tb | Whole blanched almonds |
INSTRUCTIONS
From: kdeck@family.island.net (Karen Deck) Date: Mon, 6 Mar 1995 04:13:07 +0000 Combine the water, sugar, cinnamon stick, cloves, and lemon peel (or 1 tablespoon lemon juice) in a heavy saucepan and bring to a boil. Boil for 10 minutes, then cool. Meanwhile, slowly melt the butter in a heavy saucepan, and cook for several minutes, without browning. Stirring constantly with a wooden spoon, slowly add the semolina or farina. Cook over low heat until the mixture turns a golden chestnut color; do not brown. Add 2 tablespoons of the pine nuts and chopped almonds and continue cooking 1 more minute. Remove cinnamon stick, cloves, and peel from the cooled syrup. Gradually add the syrup to the semolina mixture, stirring with a long-handled wooden spoon; the mixture will bubble furiously. Cook over the lowest possible heat until the syrup has been absorbed and the mixture thickens. Remove from the heat and drape with a clean towel for 10 minutes. Turn into a mold, spreading with a knife or a spatula. Cool, then reverse onto a serving platter, sprinkle with cinnamon, and garnish decoratively with the remaining pine nuts and the whole almonds. Cut into small, diamond-shaped pieces. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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