You then leave the rind and skin for a few hours and then you boil it down with vanilla, cinnamon, lemon and cloves or whatever flavours you like. The pieces turn into sticky, translucent golden cubes bathed in a lovely honeyed liquid. The key to a good slatko is to have the pieces with some texture so that it isn't mushy. I made mine less sweet than usual halving the sugar quantity (it is usually one part sugar to one part fruit).
