цукаты из дынных корок

887 27

Очень вкусная заготовка. Вполне может употребляться не только как
добавка к выпечке, но и как самостоятельное блюдо, заменяющее конфеты.
В цукатах усиливается специфический жгучий дынный вкус,
что может не каждому понравиться. Жгучесть зависит от сорта дыни – чем
мякоть плотнее и ароматнее, тем сильнее будет вкус цукатов. Цукаты из
рассыпчатой дыни получаются более нежными.
Обычно цукаты делаются из недозрелых дынь, имеющих большой слой невкусной
жесткой мякоти у корок.
В промышленном производстве корки предварительно отмачивают в известковом
растворе, чтобы придать им более красивый и товарный вид, но для
приготовления домашних цукатов это совершенно не требуется.
цукаты из дынных корок

400~500г дынных корок, 2/3 стакана сахара, 4 ст ложки воды

Источник: good-cook.ru

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