4 citrus madurensis or lemon
600g brown brick sugar
6 slices of ginger
ash the surface of the mandarin-oranges, score them a few times with a knife (the scorings can facilitate better penetration of flavor and help the release of bitter substances from the fruit), flatten them and then soak in water for an hour. Give them a few press to remove the bitter substances, sprinkle a little salt and then rinse well. Score the citrus madurensis; wash and core the apples and cut off both ends.
Bring the water to a boil, then add the ginger slices, turn the heat down and put in the sugar and cook over low heat until it boils.
After 15 minutes, put in the mandarin oranges, citrus madurensis and apples, when it boils, turn the heat up and let it boil for 5 minutes, then turn the heat down.
Remove any impurities from the syrup, keep simmering for half an hour. The citrus madurensis and apples can be served right the way, but mandarin-oranges have to be set aside for 2 hours. Before serving, heat the syrup until it boils. The mandarin-orange is hot, the peel is gummy and the flesh is sweet and delicious.
|Add the brown brick sugar
|Add the fruit into the syrup