This year, I intend to try out a totally new recipe: fresh walnuts preserved in sweet syrup. It appears to be a Greek Cypriot specialty. The product is marketed on the web.
Here are a couple of photos of the product that I found on the web:
In Ivy's recipe, there's an intriguing "ingredient": quicklime. I've put the word "ingredient" in inverted commas because powdered calcium oxide is merely used at one stage in the lengthy preparations in order to keep the walnuts firm. But the toxicity of this dangerous substance will have long disappeared, of course, by the time the walnuts become edible.
Natacha and Alain were the first people to inform me of the existence of such walnuts, which they had discovered at the Greek-Armenian Edykos restaurant in Aix-en-Provence.