Azarole Preserve
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 1 kg azaroles
- 800 g white sugar
- 7 dl water
Instructions
- Boil the stemmed azaroles ten minutes, then pit them from the flower end, reshape, and peel while hot.
- Dissolve the sugar in the water (the cooking water works) and add the azaroles.
- When the syrup falls in drops from the spoon, lift out the fruit with its liquid and pot it.