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ARMENIAN WALNUTS, STEEPED IN SYRUP
By FLORENCE FABRICANT
New York Times
http://www.nytimes.com/2010/11/03/dining/03walnuts.html?src=twrhp
Nov 3 2010
They look like black olives, but they are whole walnuts, picked green
in the Ararat Valley of Armenia, and steeped in sugar syrup until
they turn lush, sweet, tender and irresistible, a little like marrons
glaces, only moister. They are made by Harvest Song, a company that
specializes in excellent Armenian preserves. The walnuts are a perfect
foil for pungent cheeses, pāte or roast duck or game. You can also
nibble them after dinner or slice them to decorate pumpkin pie. And
that manhattan? Drop a preserved walnut in the glass instead of a
maraschino cherry.
From: A. Papazian
By FLORENCE FABRICANT
New York Times
http://www.nytimes.com/2010/11/03/dining/03walnuts.html?src=twrhp
Nov 3 2010
They look like black olives, but they are whole walnuts, picked green
in the Ararat Valley of Armenia, and steeped in sugar syrup until
they turn lush, sweet, tender and irresistible, a little like marrons
glaces, only moister. They are made by Harvest Song, a company that
specializes in excellent Armenian preserves. The walnuts are a perfect
foil for pungent cheeses, pāte or roast duck or game. You can also
nibble them after dinner or slice them to decorate pumpkin pie. And
that manhattan? Drop a preserved walnut in the glass instead of a
maraschino cherry.
From: A. Papazian