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In a 3 quart saucepan, melt sugar and water together until you have a clear liquid. Heat liquid to 240 degrees F and remove pan to a cutting board. Whisk the solution until it cools and begins to turn opaque. Working quickly, add citron and pine nuts and stir through. Replace over heat if too stiff. Using a small soup spoon, drop irregular shapes onto waxed paper on cookie sheet and allow to harden.
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Ciambela with Summer Berry Compote
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