Posted by: hearttohearthcookery | April 30, 2011

Violets to Candy

To candy violets

This is violet season!  The preservation season for violets is very short and there is so much to do.  One of the first preservation techniques I use is to candy the violets which I am demonstrating in the picture.  This is a time consuming task that uses gum arabic and the whitest sugar (double or triple refined)prepared very fine in a marble mortar and pestle.  In the picture, I am using my squirrel-haired brush to cover each petal completely with the gum arabic.  This will make the very finely ground sugar adhere easily.  If all the petals are covered both front and back, I will have a perfect candied violet to serve in glass sweetmeat dishes to impress dinner guests all year! 

 
Visit my website at www.hearttohearthcookery.com
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Categories

%d bloggers like this: