SC - confits (was re: candied ginger)

[kat]

Lady Diana writes:

> << 
>  One source I've read indicates that the larger spices (like cubebs) 
>  should be soaked in vinegar (or wine), presumably to soften them.  
>  Anise seeds, Stefan, are usually in the middle of those modern candies 
>  (comfits) that come at the end of an Indian (India, not American) 
>  dinner.  Cloves were also chewed upon to "sweeten" the breath.
>   >>
>      Actually, the ones I've had (comfits) were made with fennel seeds, not
> anise, which are a bit larger, and would I think, be a triffle easier to
> handle. I keep meaning to make some........... Be a great tidbit to end a
> feast with if you could take the time to make enough.


OK!

Recipe, please?  <Bambi eyes>  I have a huge feast coming up in March but I have until March...  I think I could manage enough confits between now and then.  

	- kat


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================