ReceptnaptárMelon in syrup
Candied melon is a special candied fruit of the Hungarian pantry: cubes of unripe, firm yellow melon turn translucent and sweet over several days of cooking. It is put into cakes, brioche and ice cream, or enjoyed as a treat by itself. Pricking with a toothpick helps the syrup penetrate.
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Ingredients
Method
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- Peel the melon, remove the seeds and cut into 2 cm cubes. Boil in the vinegar water for 5-6 minutes, drain, and prick every piece many times with a toothpick.
- Boil the sugar with the water and cinnamon, add the melon, cook for 5 minutes, take off the heat and leave for 24 hours.
- The next day, remove the melon, bring the syrup to the boil and thicken for 10 minutes, return the melon and cook for another 10 minutes. Leave again for 24 hours.
- On the third day, bring the syrup and lemon juice to the boil, add the melon and cook gently for 10-15 minutes until translucent and the syrup has thickened.
- Pour into sterilised jars while hot, close tightly and leave turned upside down for 10 minutes.
- Keeps for 6 months in a cool place. Excellent with cakes, brioche and ice cream.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Use unripe, firm melon.
- Pricking helps it absorb the sugar.
- Let it rest for the days required.
- Keeps in closed jars in a cool place.
Frequently asked questions
What can substitute it?
Pumpkin, squash or orange peel.
How long does it keep?
6 months.
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