Subject: Mango Preserve
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 20 2000 - 21:17:36 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's one for the ol' World Wide Recipes Groan-O-Meter, thanks to
reader Laura Hendryx:
Many years ago, a baker's assistant called Richard the Pourer,
whose job it was to pour the dough mixture in the making of
sausage rolls, noted that he was running low on one of the
necessary spices. He sent his apprentice to the store to buy more.
Unfortunately, upon arriving at the shop, the young man realized
that he had forgotten the name of the ingredient. All he could do
was to tell the shopkeeper that . . . it was for Richard the Pourer,
for batter for wurst.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This is mango season here in the Caribbean, and ripe mangoes can be
seen hanging from trees at the sides of the roads. For those of you
who aren't lucky enough to be able to pick your own, this recipe works
just as well with store-bought fruits although it won't be as much fun
to make.
Mango Preserve
6 mangoes, peeled
4 cups (1 L) water
4 cups (1 L) sugar
1 tsp (5 ml) vanilla extract
Combine the mangoes and water in a pot and bring to a boil over high
heat. Remove the mangoes and measure 4 cups (1 L) of the liquid,
discarding the rest. Combine mangoes, the liquid, the sugar, and the
vanilla in the same pot and boil over moderate heat until the syrup
thickens (222F (110C) on a candy thermometer). Allow to cool and
serve chilled or at room temperature. Will keep for 1 week
refrigerated. Serves 6.
This archive was generated by hypermail 2b28 : Tue Aug 01 2000 - 00:00:02 EDT