RFCJ RECIPE ARCHIVE
Posted by : Salomao Cardoso Fruit: Citron [Etrog/Esrog] Slices Cooked in Syrup - pareve
This recipe is surprisingly delicious! I adapted (and tried) the original recipe using citron instead of oranges: "The Book of Jewish Food", Claudia Roden (Alfred A. Knopf - New York - 1996). Serves 6-8 This makes a most delicious and easy dessert to serve as an accompaniment to a citrus cake or a plain rice pudding. It surprises everyone. This recipe is from Tunisia and Morocco, but it is also made by Jews in Italy. You can serve the slices sprinkled with a little cinnamon and chopped pistachios and with a blob of cream. You need a lot of sugar for the syrup, but you can leave most of it behind. 4 large citrons 5 cups (1 kg) sugar 2 cups (500 mL) water Juice of 1/2 lemon Wash the citrons and leave them to soak in cold water for at least 3 hours. Then cut them into thick slices (about 1/3 inch (1 cm)) and remove the seeds. Put the sugar, water, and lemon juice in a large pan and bring to the boil. Put the citron slices in, pressing them down into the syrup. Put the lid on and simmer gently for 1-1 1/2 hour, or until they are very soft. Lift out the slices and arrange on a serving dish. Reduce the syrup by simmering, uncovered, until it has thickened enough to coat a spoon, and pour a little over the slices. (Leftover syrup can be kept in a covered jar.) VARIATIONS: * You can use oranges instead of citron. These are usually soaked in water for 1 hour. It is also very common to quarter the oranges instead of slicing them. Soak whole oranges in water for an hour (if using bitter oranges, for a whole day, changing the water a ew times). Wash and boil 2 lbs (1 kg) whole oranges for about 20 minutes, or until they feel soft. Cut them into quarters and remove the seeds. Then put them in a pan with 5 cups (1 kg) sugar, the juice of 1/2 lemon, and enough water to cover them, and simmer for 1 1/2 hour, or until they are very soft and the syrup is much reduced. * A famous preserve in Baghdad was tiny tangerines in syrup. Use very small ones - with tight skins. Cut them in half across the segments and cook them in syrup. * One tablespoon of orange-blossom water may be added at the end. Salomao Cardoso, M.D. Lisbon - Portugal (E-mail: neurophile@hotmail.com)
