The most delicious and original patissons for winter are obtained in pineapple juice. An unusual snack perfectly diversifies even a festive feast. I advise you to choose small fruits so that they are completely marinated and soaked.
Ingredients
- Patisson - 400 g
- Pineapple juice - 1 glass
- Citric acid - 1 pinch
- Sugar - 100 g
Step-by-step cooking recipe
Leave the small patissons whole or arbitrarily cut.
Cover them with sugar, pour in pineapple juice and bring to a boil.
Boil for 5 minutes, leave the workpiece to cool until the end, and then repeat this step again.
Boil the squash for 5 minutes for the third time, add citric acid and roll it into a sterile jar.
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