Perhaps the town Flavigny is familiar because the movie Chocolat was shot on location there. Look in the history books again, though, and you’ll see that the community of Flavigny has been famous for centuries over a very tiny thing: anise pastilles. Called anis de Flavigny, these candied seeds are a wonderful delicacy to have on hand throughout the day. Sometimes seasoned with orange flower essence, violet, mint, and lemon, among other flavorings, these comfits are a unique addition to a hot cup of tea. Just swirl a pastille into the hot brew for a distinctive treat.
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 1/3 cup anise seeds
- 1/4 cup water
- 1 tablespoon orange flower essence
- 1 cup granulated sugar
Preparation:
Place the anise seeds in a large mixing bowl and set aside.
Bring the water, orange flower water, and sugar to a simmer in a medium saucepan until the mixture reaches the soft-ball stage at 235-240F. Transfer the saucepan to a hot plate or warmer to keep the syrup warm.
Drizzle one tablespoon of the sugar syrup over the anise seeds and stir for 3 to 4 minutes, until the syrup evenly coats and sets on each seed and the seeds separate again. Continue this process, stirring constantly, 1 tablespoon of syrup at a time, until all the syrup is used and the anise seeds have separated into individual pastilles. This process can take up to 30 minutes to complete. Alternately, use an automatic candy-coating drum to speed up the process.
Spread the anis pastilles in a single layer on a parchment lined baking sheet. Allow them to cure, uncovered, for 5 days. Store the finished candy in an airtight container and enjoy!
This anis de Flavigny recipe makes approximately 1 1/4 cups finished pastilles.
