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.
(1 rating)
prep time
5 Min
cook time
25 Min
Ingredients For red currant hazelnut cream syrup for pastries etc
-
3/4 cred currants, fresh and destemmed
-
2 cwater
-
3/4 cdark brown sugar
-
2 Tbspdark molasses
-
1 Tbsplemon or vanilla extract (or half of both)
-
1 pinchfreshly grated nutmeg
-
1 pinchcinnamon
-
1/2 chazelnut coffee creamer
-
1 tsporange or lemon zest (optional)
How To Make red currant hazelnut cream syrup for pastries etc
-
1Place currants and water in a saucepan. Bring to a boil, then lower heat to low medium. Keep covered for about 10 minutes.
-
2When water is reduced, blend with an immersion blender or food processor.
-
3Then add sugar and molasses to pan with currant puree. Allow sugar to liquefy. Remove from heat.
-
4When not on direct heat, add creamer. Still well until well blended.
-
5Return to heat on low simmer, and add the rest of the ingredients.
-
6Stir well, then allow to reduce to syrup consistency. Stirring occasionally.
-
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:
ADVERTISEMENT