They're gnarly old bats to peel and chop but soooo worth it for morphing into something luscious and unctuousness after a couple of hours simmering in this delicious bath.
Great with cheese, roasts, in a crumble or with a tagine. That's if you don't just fish them straight out of the pot and pop them in your mouth.
1/2 Cup Cider Vinegar
3 Cups Sugar
3 Cups water
3 cinnamon quills
20 cardamom pods (slightly crushed)
1 tsp coriander seeds
1TBS Black peppercorns
1 Lemon. Rind only
1. Peel, chop and throw them into a heavy bottomed pot.
2. Bring to boil.
3. Pull back to a gently simmer for about two hours til very ruby red colour. Don't get scared and take them off too early - you want them ruby not rose.
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