spoon sweet bergamot

Directions

1.    Thoroughly wash the bergamots. Using a peeler, carefully remove the upper peel (keep the peel to make bergamot liqueur) without taking the white pith.
2.    Cut the bergamots into 4-5 vertical sections and carefully remove the white pith.
3.    Cut the remaining bergamot into smaller strips or roll them up and secure them with a toothpick (similar to candied lemon peel).
4.    Boil the rolled bergamots 3-4 times for 5 minutes each time, changing the water each time.
5.    In the final water, add the 650 grams of water, sugar, and cinnamon stick. When the syrup starts to thicken (perform a test on a plate by dropping a few drops of syrup: if it runs, it needs more boiling; if it solidifies, it's ready), add the glucose and a little lemon juice.
6.    Stir the syrup and add the boiled bergamots. Simmer for about 15-20 minutes, until the syrup thickens and coats the bergamots.
7.    Remove from heat and let it cool.
8.    Serve the sweet bergamot dessert on its own or as a topping for various desserts or fruits.
Enjoy your sweet bergamot dessert!