Caise în sirop de mentă
Ingrediente şi cantităţi:
– 20 caise tari;
– 150 ml. vin alb sau roze sec;
– 200 ml. apă;
– 150 g. zahăr;
– o legătură mare de mentă.
Vinul, apa şi zahărul se pun împreună într-o crăticioară şi se amestecă la rece, până când zahărul se topeşte.
Vasul se pune apoi pe foc, se lasă să fiarbă cinci minute la foc mediu, apoi se adaugă menta, iar flacăra se reduce, astfel încât siropul să fiarbă încetişor încă cinci minute.
Caisele se taie în două şi li se scot sâmburii. Se aşază cu partea plată în jos, în siropul care fierbe încet. După 30 de secunde, se întorc şi se mai lasă la fiert încă 15 secunde. Caise trebuie să se pătrundă de sirop, dar să rămână ferme, aşa că reglaţi timpul de fierbere şi în funcţie de această cerinţă. Ȋntrucât vasul în care fierbe siropul e de dimensini mici, caisele se vor fierbe pe rând.
Se scot apoi pe un platou şi se lasă să se răcească.
Siropul de mentă se mai lasă pe foc, până când volumul scade la jumătate. La zece minute după ce a fost luat de pe foc, în sirop se pun din nou caisele şi sucul care s-a strâns pe platou. Totul se lasă la răcit, la temperatura camerei.
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