Chamomile Sugar

Chamomile Sugar

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Credit: Leslie Eckert, CEPC, CCE, academic director of culinary and pastry art programs, The Art Institute of Raleigh-Durham, Durham, N.C.
Sizzle, Fall 2013

Ingredients

148 g sugar
20 g dried chamomile flowers

Instructions

1. In food processor, blend sugar and chamomile together thoroughly.

2. Reserve sugar mixture in airtight, sealed container at room temperature until ready to coat pears.

Sizzle - Fall 2013 Issue

Tags

Dessert, Sizzle

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