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An easy, tongue tingling sweet garnish.
1. Slice some mild or medium red chillis.
2. Poach in a spiced sugar syrup of 1 cup water, 1 cup sugar and whatever spices you like (ginger, cinammon, cardamom etc.) for about 20 min.
3. Drain the chiilis (save the syrup). Lay on a baking tray, & cook in a low oven (90 degrees C) for around an hour, until crisp.
Use to garnish mains, desserts, drinks, or as a surprising spicy sweet.
(The leftover syrup is great for mixing into cocktails for a bit of extra kick.)
1. Slice some mild or medium red chillis.
2. Poach in a spiced sugar syrup of 1 cup water, 1 cup sugar and whatever spices you like (ginger, cinammon, cardamom etc.) for about 20 min.
3. Drain the chiilis (save the syrup). Lay on a baking tray, & cook in a low oven (90 degrees C) for around an hour, until crisp.
Use to garnish mains, desserts, drinks, or as a surprising spicy sweet.
(The leftover syrup is great for mixing into cocktails for a bit of extra kick.)
8
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Aug 8, 2011. 3:42 AMkitwah
says:
I am salivating...Yum.
Reply
Jul 13, 2011. 8:33 AMBaritone Blues
says:
Excellent Halloween candy, I think. Devil's tongue!
Reply
Jul 5, 2011. 3:36 PMkekelsay
says:
How about substituting rum for the water, then coating in a really good dark chocolate after the chilis have cooled? Triple yum!
Reply
17
Jun 16, 2011. 10:06 AM
emilygracedavis
says:
emilygracedavis
says:
This sounds so delicious! I can't wait to try these.
Reply
15
May 25, 2011. 6:07 PMsolmstea
says:
solmstea
says:
Looks good. If you used a little less water, you could use the leftover syrup to make caramels.
Reply
114
May 24, 2011. 9:28 PMl8nite
says:
l8nite
says:
oooh MY, WOW, what a great idea ! ! I can hardly wait to see whats ripe tomorrow to try this !
Reply
May 23, 2011. 5:40 PMpgreen2
says:
I've got 6 serrano chili plants assuming they all bear fruit now I know what to do with them. :)
Reply
1
May 23, 2011. 6:39 AMatombomb1945
says:
This, on Valina Ice Cream sounds wonderful.
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