Oranges and Grapes Glacé from The Times Cookery Book by Katie Stewart
These petits fours quickly lose their crispness and should be eaten the day they are made. Mark the oranges in quarters and remove the peel, taking away as much white pith as possible. Separate eac...
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Ingredients
- ¼ pint (1½ dl) water
- 1 tablespoon golden syrup
- ½ lb (225 g) black grapes
- 1 lb (450 g) granulated sugar
- 2 large oranges
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