Post by flyte on May 7, 2006 8:01:24 GMT
Cut young, tender spring-time shoots of angelica into 8-10cm lengths. Simmer in just enough water to cover them until they are tender, then peel off the outside skin. Bring back to the boil, then strain and allow to cool. Weigh the angelica stalks and place them in a covered dish with an equal weight of granulated sugar. Leave in a cool place for 2 days. The sugar will turn into syrup. Put this and the stalks into a pan and slowly bring to the boil, stirring occasionally. When the angelica is translucent and has good colour, discard the liquid, then cover the stalks with as much caster sugar as will stick to them. Dry the stems in a cool oven and store in an airtight container.