Citron Preserved Liquid

Ingredients

• small citrons
• water
• clarified sugar

Directions

1. Cut a slit in the sides of the citrons to allow sugar to penetrate.

2. Place the citrons in a pot of water over heat; add cold water when near boiling.

3. Once the citrons float, remove them and place in cold water.

4. Boil the citrons gently in the same water until tender, then transfer to cold water.

5. Boil the citrons seven or eight times in clarified sugar.

6. Pour the mixture into an earthen pan and let it stand overnight.

7. The next day, drain the fruit and boil the syrup twenty to thirty times.

8. Add more sugar and pour it over the citrons; repeat for three days, increasing the boiling intensity each day.

9. On the last day, boil until the syrup reaches the 'au perle' stage.

10. Transfer the fruit to pots or dry on sieves in a stove for preservation.