red currant hazelnut cream syrup for pastries etc
(1 rating)
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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(1 rating)
prep time
5 Min
cook time
25 Min
Ingredients For red currant hazelnut cream syrup for pastries etc
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3/4 cred currants, fresh and destemmed
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2 cwater
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3/4 cdark brown sugar
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2 Tbspdark molasses
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1 Tbsplemon or vanilla extract (or half of both)
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1 pinchfreshly grated nutmeg
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1 pinchcinnamon
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1/2 chazelnut coffee creamer
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1 tsporange or lemon zest (optional)
How To Make red currant hazelnut cream syrup for pastries etc
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1Place currants and water in a saucepan. Bring to a boil, then lower heat to low medium. Keep covered for about 10 minutes.
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2When water is reduced, blend with an immersion blender or food processor.
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3Then add sugar and molasses to pan with currant puree. Allow sugar to liquefy. Remove from heat.
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4When not on direct heat, add creamer. Still well until well blended.
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5Return to heat on low simmer, and add the rest of the ingredients.
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6Stir well, then allow to reduce to syrup consistency. Stirring occasionally.
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7Use on pancakes, pastries, or anywhere you would normally use sweet syrup.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Red Currant Hazelnut Cream Syrup for Pastries etc:
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