LEMON PASTILLES

In early tudor times pastilles were a little aromatic tablets, 'kindes of mixtures of paste to perfume withal', that were burned sick rooms too dispell evil humours! But by the end of the 17th century the word had more or less presumed its present meaning - that a flavoured lozenge of sugar paste that was sucked to sweeten the breath or bring ease to a sore throat. Early georgian dandies used to carry pastilles scented with apricot, cinnamon or orange flowers in their waistcoat pockets as a shield to the social hazards of the day! Lemon pastilles were probably invented at about the same period. They are highly refreshing and help, to ward off the fatigue of driving. ( I remember my Nan always having them in the car for long journeys)

Preparation time : 30 minutes

Setting time : 12 hours

Makes : 450 g (1 lb)

INGREDIENTS

350 g (12 oz) caster sugar

600 ml (1 pint) apple puree unsweetened

40g (1 1/2 oz) gelatine

75 ml (2 1/2 fl oz) cold water

1 tablespoon lemon juice or lemon essence

a few drops of lemon colouring (optional)

FOR THE COATING

2 teaspoons of cornflour

2 teaspoons caster sugar

METHOD

1. Place the apple puree and sugar in a small saucepan and cook over a low heat until really

thick, stirring occasionally.

2. Dissolve the gelatine in the water and add it to the apple mixture

3. Take the pan off the heat and add the lemon juice or lemon essence.

4. Add the colouring if required. Mix together using a wooden spoon and pour the mixture into a

non stick tin about 28 x 18 cm ( 11 x 7 in) and at least 2.5cm (1 in) deep. Leave to set for

about 12 hours.

5. When it has set, cut it into squares using a hot dry knife and remove them from the tin.

6. Mix the sugar and cornflour together. Roll each of the pastilles in the coating mixture and

place them into a paper sweet case.