| 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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