Stewed zucchini and cherry plum

zucchini

cherry-plum

syrup:

1 l water

200 g sugar

Take a ripe medium-sized zucchini, cleanse them from the skin and cut into 4 pieces, spoon Hollow core, and the remaining pulp is cut into cubes of 1 cm. Cooked plum banks decompose better yellow (the red color spoils zucchini), top placing zucchini and fill boiling syrup rate of 200 g sugar per 1 liter of water.

Cover with lid, give recurring income cooling (preferably covered with something warm), then the syrup is poured. Boil it and then fill it, and then spin. Tastes like a pineapple.