1931 Cuban Cookery by Blanche Z de Baralt

93

fruit and sugar) is put in and allowed to simmer until the sugar has throughly permeated the fruit. Time of coction varies according to fruit. This rule · will serve for pineapple, coconut (grated) guanabana, anon, guava (halved), papaya etc.

PRESERVED FIGS.

Small green figs are used, Cut· a cross slit at the base of each fig and let stay over night in salted water-this removes the bitterness of the skin~ - drain and boil till tender, in fresh water. Then prepare a syrup, as above, and let simmer until the sugar 1 Jermeates the fruit and the syrup becomes heavy again. Peel oranges carefully, leaving as much of the white pith as possible. (Some people simply grate off the. yellow part instead of peeling). Quarter the oranges and take out the 1u1cy part. We only use the white part of the peel for the preserves. Let these white shells stand over ORANGE PRESERVE._(Cuban style)