Crystallised Prune or Apple Flowers is a traditional British recipe for a classic method of preserving fruit tree (typically prune or apple) flowers for use in salads and cake decorations by coating in egg wash and dipping in sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Crystallised Prune or Apple Flowers.
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Ingredients:
A generous handful of fresh apple blossoms, quince blossoms, pear blossoms, prune blossoms or blackthorn blossoms
1 egg white
1 tsp rosewater
caster sugar to coat
Method:
Whisk together the egg white and rosewater until thoroughly mixed. Take the flowers, one at a time, then use a very soft brush (a paintbrush is ideal) to coat the flower with the egg mix. Dip in caster sugar so it's completely covered then set on a tray covered with greaseproof (waxed) paper and set aside to dry overnight. The following day store in an air-tight jar. Typically they will last for up to a week.
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