We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.
Green teapot sweet spoon | Recipe
We choose small, almost unripe oranges that have not yet set their seeds.
Their skin should be very thin. These unripe green, whole, thin-skinned oranges have not yet formed a large pit and the pit is soft, you don’t know it when you eat it.
We follow exactly the same process to make the whole unripe sweet spoon tangerine and the unripe whole sweet spoon lemon.
The green watercress should be scalded (boiled for 10 minutes) to soften but also to de-bitter. Pickling is done before putting the oranges in the syrup. After we put them in the syrup, the de-bittering stops and the skin no longer softens. That’s why we first make sure to de-bitter them properly and soften them by boiling, and then put them in sugar to set the syrup.
Since the whole green scallions have juice, they may take out quite a bit of moisture in the syrup. That is why it is better, as I have told you with the rest of the spoon sweets, after tying the sweet to leave it overnight in its syrup to cool.
The next day you will check the density of the syrup. If it’s too thin (because the oranges have juiced into the syrup), boil it again until the syrup thickens properly.
Another way if you don’t want the fruit to soften too much, is to take them out in a bowl and tie your syrup fearlessly without the risk of the oranges turning into jam. Then, after the syrup has set, put the whole green oranges back in and let the sweet set all together to the desired density. If you have a thermometer it should read 104°C.
After it sets sweet, shake the pot by the handles for a few minutes. I do the same with the sweet fig, cherry and sour cherry and fill the fruit to the inside with syrup.
After the sweet nerantazi has cooled, store it in a cool place, even in the refrigerator. Watercress is delicately sweet because it has juice in it. It’s not like the spoon dessert we make from orange peels.
Do not put perfumes in the green greenhouse. Its aroma is so special and intense that you don’t need to add other aromas like vanilla. After all, this aroma and its bitterness are what make it unique and lovers of the genre do not exchange it for any other spoon sweet. It always leaves a slight bitterness in its aftertaste, but it has such an aroma that it pleasantly numbs the mouth and its unique taste follows you for a long time.
