Boerenjongens
Preserved raisins
Boerenmeisjes
Preserved apricots
- 250 GRAM RAISINS
- 100 GRAM SUGAR
- 1 TSP CINNAMON
- 2 CUPS BRANDY
Add a cup of water, cinnamon and the sugar to the raisins, bring to the boil and simmer for 10 minutes. Put this in a clean glass jar, let it stand for 2 days, then add the brandy. Don't eat before it is six weeks old.
Delicious with vanilla ice cream, in buttermilk pudding, raisin pudding or in a cake. Click here for a recipe of macaroon pudding with boerenjongens.
The boerenjongens used to be served to the bride at weddings and were called "bridal tears"; whether these were tears of happiness or regret remained to be discovered.
Add a cup of water, lemon rind and the sugar to the apricots, bring to the boil and simmer for 10 minutes. Put this in a clean glass jar, let it stand for 2 days, then add the brandy. Don't eat before it is six weeks old.
Click here for apricot mousse, where you can use boerenmeisjes.
Click
for Worldcook's recipe page