We’ve got a number of lovely local chefs testing out our Apple Syrup for us!
Christine McFadden, The Dorset Foodie, has some great ideas which we can’t wait to try.
- Lovely as a drink, dilute 1:3 with San Pellegrino or still water. Serve with mint sprig and ice.
- Add a few drops to a oil and vinegar salad dressing. NB The dressing is a bit too brown if syrup used to replace vinegar entirely. Good with fruity salad of celery, apples, walnuts, bits of duck perhaps.
- Drizzle over strawberries with some black pepper.
- Add to a compote of simmered prunes. Simmer until thick then use as a tart filling.
- Spoon over sliced apples fried in butter. Serve warm with the buttery juices.
- Mix with crushed spices – cumin, sumac, pepper – and use as a sticky rub for grilled chicken or fish.
West Dorset Foodie has also been experimenting – the fudge sounds amazing!
Our own suggestions so far are:
- Drizzled over Scotch pancakes
- Mixed with lemonade to create a non-alcoholic Summer Cup. Use 1 part Syrup to 5 or 6 parts lemonade, add ice, cucumber, and mint to garnish
- Mixed into rice pudding
- Use to create a marinade for pork
- Poured onto ice cream
- Stirred into creme fraiche, serve with apple tart or meringues
- Use as a sweetener in hot drinks
- Make an oil free dressing, by mixing Apple Balsamic and Syrup at 50/50
- With muesli or granola
- With French toast and crispy bacon
- Add to flapjacks with a pinch of cinnamon
- Drizzle over oven roasted vegetables (parsnips, carrots, courgettes)