Boerenjongens
Preserved raisins

 

Boerenmeisjes
Preserved apricots

  • 250 GRAM RAISINS
  • 100 GRAM SUGAR
  • 1 TSP CINNAMON
  • 2 CUPS BRANDY
  • 250 GRAM DRIED APRICOTS, halved
  • 100 GRAM SUGAR
  • GRATED PEEL FROM 1 LEMON
  • 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

 

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