Candied Fennel

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 125 g fennel bulb, cut into 5 mm dice
  • 125 ml water
  • 65 g

Method

  1. Place the fennel, water, caster sugar and raki or ouzo in a small heavy-based saucepan and bring to a simmer. Simmer gently over low–medium heat for 15 minutes or until the fennel has caramelised to become jam-like and the liquid has been absorbed. Transfer to a bowl, then set aside to cool. Cover with plastic film and refrigerate until required.