Considered a herald of spring in Russia and the Caucasus, young green pine cones are first lightly toasted in the airfryer to deepen their aroma, then simmered for hours in sugar syrup until deep red. Resinous and piney, this unusual preserve is a genuine Russian tradition.
Lightly toast the washed cones in the airfryer at 150°C for 8 minutes; this step deepens the aroma the cones will lend to the syrup. If you do not have an airfryer, toast them in a preheated 150°C oven for 12 minutes instead.
Boil the sugar and water, add the toasted cones and lemon juice, and simmer over low heat for 20 minutes until the syrup turns deep red.
Take the boiling syrup off the heat and ladle it hot into clean jars, seal tightly, turn upside down and leave to cool.
Use only young, soft green cones that can be easily cut with a fingernail — mature hardened cones will not soften no matter how long they cook. Contains no listed allergens.
Kozalakları parmakla kesme testini yapmadan aldım, biraz sertleşmiş çıktılar ve 20 dakika kaynattıktan sonra bile çiğnenince lifli kaldı; bir sonraki alışverişte gerçekten körpe olanları seçeceğim.
Haklısınız, körpelik bu tarifte en kritik nokta; sertleşmiş kozalaklar hiçbir pişirme süresiyle tam yumuşamıyor. Parmak ucuyla kolayca kesilebilen, hâlâ yeşil ve nemli kozalakları tercih etmenizi öneririm.
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