Apple Syrup Serving Suggestions

August 2017

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)