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Azaroles in Syrup
Small peeled azaroles kept whole with their stalks, cooked in a thick clear syrup.
Method
Steps
Step 1
Gather the ingredients: 1 kg ripe large pale-fruited azaroles (Crataegus azarolus), from a food supplier; 800 g caster sugar; 700 ml water for the syrup, plus water for blanching.
Step 2
Choose ripe cultivated edible azaroles that have lost their green colour. Wash them and leave the stalks attached. Bring a saucepan of water to a boil, add the whole fruit and boil for 10 minutes.
Step 3
Lift out the fruit, reserving the cooking water if desired. Once cool enough to handle safely but still warm, carefully remove the stones from the blossom end with the tip of a small knife, keeping the fruit whole. Peel without removing the stalks and gently reshape any fruit that has opened. Discard stones and skins.
Step 4
Dissolve the sugar in 700 ml water in a wide nonreactive saucepan; strained fruit-blanching water may supply this measured quantity. Add the prepared fruit and simmer gently for about 20–40 minutes, until translucent and tender and the syrup drops thickly from a spoon. Handle gently to keep the fruit intact; cooking time depends on its size.
Step 5
Transfer to clean small heatproof containers, cool promptly and refrigerate within 2 hours. Keep at 4°C or colder and use within 3 days, or freeze in suitable small containers with expansion space. Thaw in the refrigerator. These historical fruit-and-sugar proportions have not been validated for shelf-stable canning; do not store this preparation at room temperature. Discard the entire container if mould, fermentation or other spoilage appears.
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