Candied Green Leaves

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 4 pickled grape leaves (store-bought preserved vine leaves)
  • 5 litres (175 fl oz) water, plus 150 ml (5 fl oz) water extra
  • 4 fresh fig leaves (plucked from the neighbourhood tree)
  • 150 g ( oz/ cup) caster (superfine) sugar


Soak the grape leaves in the first measure of water overnight, then drain. The next day, in a small saucepan, bring the second measure of water, fig leaves and sugar to the boil. Simmer for 10 minutes, then remove the fig leaves and discard. Add the grape leaves to the syrup and simmer for 2 minutes. Remove from the syrup and lay out flat on a silicone baking mat or baking paper and place in a food dehydrator* at 55°C (131°F) for 4 hours or until crisp.