*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Cherry tomatoes
                         Boiling water
    2       ts           Slaked lime *
    2       qt           Water
    5       c            Sugar
    2       c            Water
    1                    Cinnamon stick
   10                    Whole cloves
    8                    Allspice seeds
    1                    Lemon’s rind -- grated
    1       c            Blanched almonds
   Note: Slaked lime (calcium hydroxide) is available from the pharmacy.
   Wash the firm, ripe cherry tomatoes and blanch in boiling water to cover.
   Drain and slip off the skins, and place in a large bowl. Meanwhile combine
   the lime with 2 quarts water and shake thoroughly, allowing residue to
   settle to bottom of jar.  Pour the lime water over tomatoes and soak 10
   minutes.  Lift tomatoes out of water with slotted spoon and save the lime
   water.  Using tip of sharp knife incise bottom of each tomato with a small
   cross.  Slightly squeeze and simultaneously shake each tomato to discard
   seeds and put back into the lime water to soak another 30 minutes until
   firm.  Drain, thoroughly inverted, on linen towels. To make the syrup,
   combine the sugar and 2 cups water in jelly pan, stir and bring to boil.
   Skim, add the spices and boil for 10 minutes. Remove from heat. Cool
   tomatoes overnight in syrup and continue cooking to soft ball stage. Remove
   from heat, add tomatoes.  Cool.  Slip an almond inside each tomato. Store
   cherry tomatoes in sealed containers.
   From “The Food of Greece” by Vilma Liacouras Chantiles.  Avenel Books, New
   Typed for you by Karen Mintzias
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