Red Currant Hazelnut Cream Syrup for Pastries etc

Tiffany Bannworth

By
@MissAnubis

This sweet treat is excellent drizzled on homemade pastries. It adds a gourmet flair to any cocktail party.

You may increase the currants to your desired level, if you favor a prominent currant flavor.

I recommend this with lingonberries, as well.


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Comments:

Prep:

5 Min

Cook:

25 Min

Ingredients

3/4 c
red currants, fresh and destemmed
2 c
water
3/4 c
dark brown sugar
2 Tbsp
dark molasses
1 Tbsp
lemon or vanilla extract (or half of both)
1 pinch
freshly grated nutmeg
1 pinch
cinnamon
1/2 c
hazelnut coffee creamer
1 tsp
orange or lemon zest (optional)

Directions Step-By-Step

1
Place currants and water in a saucepan. Bring to a boil, then lower heat to low medium. Keep covered for about 10 minutes.
2
When water is reduced, blend with an immersion blender or food processor.
3
Then add sugar and molasses to pan with currant puree. Allow sugar to liquefy. Remove from heat.
4
When not on direct heat, add creamer. Still well until well blended.
5
Return to heat on low simmer, and add the rest of the ingredients.
6
Stir well, then allow to reduce to syrup consistency. Stirring occasionally.
7
Use on pancakes, pastries, or anywhere you would normally use sweet syrup.

About this Recipe

Course/Dish: Dips, Fruit Sauces, Other Sauces