Liebe BesucherInnen,
heute möchte ich Ihnen ein Rezept passend zum vorhergehenden Post vorstellen: Besonderheiten aus Korsika – die Cedratfrucht
Hier ein altüberliefertes Rezept aus Uroma Marias Konfitüren Küche zur Herstellung von Cedtratkonfitüre:
Cedratkonfitüre Zutaten:
2 kg Cedratfrüchte
2 kg Kristallzucker
1 Stange Vanille
3/4 Liter Wasser zur Herstellung des Sirups
Zubereitung:
Die Schale der Cedratfrüchte leicht reiben. Mit Hilfe einer Nadel die Schale einstechen und in kaltes Wasser einlegen. Drei Tage lang durchziehen lassen, um die Bitterstoffe der Frucht zu entfernen. Das Wasser täglich erneuern!
Dann die Früchte in kochendes Wasser einlegen und ca. 30 Minuten in heißem Wasser köcheln lassen. Abtropfen und mit Küchenkrepp trockentupfen.
Jede Frucht in vier Hälften schneiden und die Kerne entfernen. Den Saft aufbewahren, der dabei abläuft. Nun den Sirup aus dem Saft, Wasser, Zucker und der Vanille zubereiten: dazu die Zutaten zum Kochen bringen, bis sie aufschäumen. Wenn der Zucker anfängt zu blubbern, die Viertel der Cedratfrüchte einlegen und noch weitere zwanzig bis dreißig Minuten auf kleiner Flamme weiterköcheln lassen. Wenn die Fruchtstücke glasig sind, ist die Marmelade fertig!
Nun die Konfitüre abkühlen lassen und dann in sterilisierte Gläser abfüllen.
Je nach Belieben genießen …
Viel Spaß beim Nachköcheln und Guten Appetit!
Vielen Dank für Ihre Aufmerksamkeit,
liebe Grüße,
Miluna
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Kommentare:
Anonym
hat gesagt…
Danke,Rezept super gelungen!Cedrate von Sizilien.Schmeckt super.S
5. Mai 2014 um 13:36
Miluna Tuani Korsika Autorin
hat gesagt…
Danke ebenfalls, mit sizialianischen Cedratfrüchten, sicher eine spezielle Variante,LG,herzlichst Miluna
9. Mai 2014 um 15:41
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