red currant hazelnut cream syrup for pastries etc
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.
prep time
5 Min
cook time
25 Min
method
---
yield
Ingredients
- 3/4 cup red currants, fresh and destemmed
- 2 cups water
- 3/4 cup dark brown sugar
- 2 tablespoons dark molasses
- 1 tablespoon lemon or vanilla extract (or half of both)
- 1 pinch freshly grated nutmeg
- 1 pinch cinnamon
- 1/2 cup hazelnut coffee creamer
- 1 teaspoon orange or lemon zest (optional)
How To Make red currant hazelnut cream syrup for pastries etc
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Step 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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Step 2When water is reduced, blend with an immersion blender or food processor.
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Step 3Then add sugar and molasses to pan with currant puree. Allow sugar to liquefy. Remove from heat.
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Step 4When not on direct heat, add creamer. Still well until well blended.
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Step 5Return to heat on low simmer, and add the rest of the ingredients.
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Step 6Stir well, then allow to reduce to syrup consistency. Stirring occasionally.
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Step 7Use on pancakes, pastries, or anywhere you would normally use sweet syrup.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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