1. Add two tablespoons of light Karo syrup for nourishment and one tablespoon of liquid bleach to fight bacteria and fungi. 2. Reduce the sauce by cooking until it is of a light syrup consistency. 3. The peaches are peeled without blanching to preserve their texture, then sliced and marinated in the light wine syrup. 4. When it forms a light syrup, pour over figs and serve. 5. Put sugar, water and cinnamon in a deep pan and boil to a light syrup. |
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