Haws (as in Hawthorn) is a significant cardiac herb. It lowers blood pressure. Autumn is a great time to harvest masses of these berries. Cook them down with a dash of water, strain through muslin, add sugar and rose water (naturally made or from a bottle) and cook until it goes past the jam setting stage. Cook a bit more and it when it sets it will turn to a ‘cheese’ a bit like quince cheese. Place in a shallow container, lined with cling-film and let set in the fridge. Remove, dice and powder with icing sugar and you have haw and rose turkish delight.
November 21, 2010
hawthorn & rose turkish delight
This entry was posted on Sunday, November 21st, 2010 at 10:45 am and posted in cooking, foraging. You can follow any responses to this entry through the RSS 2.0 feed.
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