| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Misc, Cakes | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | -Water |
| 1 | c | Sugar, granulated |
| Almond extract;or rosewater | ||
| Fresh violets or | ||
| Fresh rose petals |
INSTRUCTIONS
These are decorations for desserts. Do NOT use African violets! Make a syrup by stirring water into sugar in small saucepan. Boil till slightly thickened; stir in almond extract to taste. Let syrup cool a little. Place the violets, a few at a time into syrup. Make sure that they are completely covered. Remove from syrup and place on wax paper to dry. If syrup gets hard, reheat, adding a little more water. MAKES: 1 cup syrup An alternative method of making candied violets is to coat petals with lightly beaten egg white and sprinkle with fruit sugar. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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