Spiced Syrup For Fresh Fruit Recipes

SPICED FRUIT SALAD

Steps:

• Combine 1/2 cup each sliced dried apricots and dried cherries, 3 strips lemon zest, the juice of 1 lemon, a spoonful of sugar, 1 cinnamon stick and 2 tablespoons water in a microwave-safe bowl. Microwave 30 seconds. Toss with 2 segmented oranges, 2 sliced pears and a dash of vanilla; let sit at least 30 minutes. Serve with yogurt.
• Serves: 4 (does not include yogurt); Calories: 181; Total Fat: 0.5 gram; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 46 grams; Sugar: 35 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 3 milligrams

BASIC RECIPE FOR FRESH FRUIT SYRUP

Steps:

• Gather the ingredients.
• Peel, de-stem, or remove seeds from the fruit, as appropriate.
• Place the fruit, water, and sugar into a pot.
• Cook the fruit with the sugar and water, bringing it to a boil and then lowering the heat to simmer.
• Smash the fruit while it is cooking.
• Simmer until the mixture has thickened to a syrupy consistency. This should take about 10 minutes.
• Once the mixture has thickened, you can press it through a strainer to make a thin syrup.
• If you prefer a thicker syrup, process the cooked syrup in a food processor .
• Serve with your favorite breakfast item. Enjoy!

STRAWBERRIES IN SPICED SYRUP

Steps:

• In a saucepan, stir together the sugar and water. Bring to a boil, and cook for about 10 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon, and remove from the heat. Stir in the vanilla. Allow to cool for a few minutes, then pour over sliced strawberries.

SPICED SIMPLE SYRUP

Steps:

• Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in a small saucepan. Bring to a boil and cook until the sugar is completely melted. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover and refrigerate until cold.

EXOTIC LIME SYRUP FOR FRESH FRUIT SALAD

Steps:

• Simmer the water and sugar, ginger, lime peel, turmeric or saffron, whole spices for 5 minutes. Let cool and strain out spices. Stir in fresh lime juice before serving over fruit.

MIXED BERRIES WITH SPICED MAPLE SYRUP

Steps:

• In a small saucepan, combine the syrup, cinnamon, star anise, cloves and salt. Bring to a simmer over medium heat, then reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow the mixture to cool completely. Strain the syrup through a fine mesh strainer, discarding the spices. Cool to room temperature.
• In a medium bowl, combine the heavy cream, creme fraiche, 2 teaspoons of the spiced syrup and vanilla. Using a large whisk or handheld mixer, beat until the cream thickens and soft peaks begin to form (careful not to over whip).
• Divide the berries among 4 coupe glasses or dessert dishes. Dollop with the whipped creme fraiche and drizzle with 1 to 2 teaspoons of the syrup. Sprinkle with almonds, if using. Leftover syrup will keep for 2 weeks in the refrigerator in a sealed jar.

MAMA CLERICI'S FRESH FRUIT SYRUP

Steps:

• Puree the fruit in the water (if necessary) in a blender.
• Cook over medium heat until the mix thickens up.
• Serve warm or cold. Store in refrigerator- will keep for several weeks if it lasts that long!
• *Try using berries, cherries, pineapple, mango, papaya, bananas etc.

SPICED POMEGRANATE SYRUP

Steps:

• Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
• Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
• Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.

SPICED ROSE WATER SYRUP

Steps:

• Make a syrup by stirring the water and sugar together in a heavy saucepan over medium low heat until the sugar dissolves.
• Increase heat to medium high; add cinnamon sticks; boil until the syrup is reduced to a scant one cup, about ten minutes.
• Remove from heat, stir in the rose water and allow the syrup to cool.

SPICED SYRUP

Steps:

• Stir all ingredients in heavy large deep saucepan over medium-low heat until sugar dissolves. Attach candy thermometer to side of pan (do not allow tip to touch bottom). Increase heat to high. Boil without stirring until thermometer registers 220°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes (time will vary depending on size of pan). Strain syrup into medium bowl. Cool to room temperature. (Can be made 1 day ahead. Let stand at room temperature. Rewarm before serving.)