On Wed, 19 Nov 2003 20:01:32 -0800, "H. W. Hans Kuntze"
> wrote:

>DRLJC wrote:
>
>>Hi all,
>>Thought Id try the wisdom of this group. In making Italian pastry, it
>>is a wine batter that is then fried. This is then glazed with honey
>>but I cant seem to make the honey stick. Even if letting the pasty
>>cool. Any suggestions?
>>TIA
>>
>>
>As soon as the fritters (carteddate) come out of the fryer, drain and
>dip them in the hot, diluted honey.
>
>Dilute the honey with lemon or lime juice and heat till well liquid.
>
>It won't take more than 2-3 TB of juice per cup of honey.

I'm curious. What does the lemon juice do for helping the honey to
stay on the pastry?

......Alan.

--
Curiosity killed the cat -
lack of it is killing mankind.