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 1 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 3 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 1 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.
Typed for you by Karen Mintzias
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