Last night I just sliced them and put them in sugar syrup, no blanching. I cooked them about an hour. The rinds got VERY HARD. I also believe I let the heat get too high, the syrup came out exactly like honey.
Today I sliced a new batch and was told to blanch them for 5-6 minutes, they are cooking now on low heat, but all the fruit centers blew out.
Can ANYONE give me a tried and true method.
Thanks
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