#fruit syrup recipe

[daily-deliciousness]

Pretzel croissant with strawberries and cherries

[allrecipee]

Brown butter waffles with macerated peaches

[fullcravings]

Moist Lemon Pound Cake

[everythingwithwasabi]

Chocolate Strawberry Brownie Lava Cake

[acocktailmoment]

Citric Seahorse !

Ingredients: 2 oz mezcal 1⁄2 oz vanilla syrup 3⁄4 oz passion fruit juice 3 drops of angostura bitters 1⁄2 grapefruit (edible vessel to serve cocktail in)

Directions: Cut grapefruit in half, scoop all fruit and flesh out. Add all elements into a cocktail shaker with ice, shake, and strain twice. Serve in grapefruit vessel.

Courtesy of Andaz Mayakoba Resort Riviera Maya, Mexico.

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[askwhatsforlunch]

Pears in Whisky Syrup

When you come home from a holiday, even a short one, to find a glut of beautiful Williams pears scattering the Kitchen Garden where they have fallen, there is no time to waste to make a delicious recipe with them! These Pears in Whisky Syrup are a delicious way to preserve the bounty, which you will brighten a cold Winter day with a taste of sunshine and the delightful smokiness of peated Whisky! Happy Monday!

Ingredients (makes 2 jars; 1 large, 1 medium):

1 3/4 cup caster sugar

 3/4 cup demerara sugar

3 plump vanilla beans, split lengthwise

1 1/2 litre/6 cups water

about 30 just ripe Williams Pears

1/2 cup 10 Years Peated Bowmore Single Malt Whisky

In a large pot of boiling water, boil a 1/-litre/1-quart jar and a 1 1/2-litre/1-½-quart jar, 10 minutes, to sterelise them.

Pour caster sugar and demerara sugar in a large pot. Scrape seeds off the vanilla beans, and add both seeds and pods to the pot. Stir in water, and heat over medium-high heat, stirring often until sugar is completely dissolved. Once it is, increase heat to high, and boil rapidly, about 5 minutes, stirring often.

Meanwhile, halve, peel and core Williams pears. Reduce heat to medium-low and gently add pear halves into the syrup. Cover with the lid, and cook, for about 15 to 20 minutes, until just tender.

Stir in Whisky, and remove from the heat.

Remove jars from the boiling water carefully, and dry.

Carefully spoon pears and their Whisky syrup into sterelised jars, discarding vanilla pods, avoiding any drizzling on the side or rim. Once filled, close tightly and return to the boiling water bath, 20 minutes. Carefully remove from heat and let cool completely.

Once opened, you can keep  Pears in Whisky Syrup 3 weeks to a month in the refrigerator. Serve them warm or cold with yogurt, Vanilla Bean Ice Cream or Whisky Ice Cream…

[onlinesweetheart]

<3

[scoutingthetrooper]

x

[urbansoulfarmer]

I made homemade guava jam with organic blue agave.

[yasssss-food]

🍓Candied Strawberries🍓

[giaarnold]

Fruit Salad with Lemon-Cinnamon Syrup This fruit salad is transformed into a cool dessert with lemon-cinnamon syrup.

[daily-deliciousness]

Brown butter waffles with macerated peaches

[b-blushes]

I ate peaches today! For the first time in years! Peace and love on planet earth!

[fullcravings]

Berry Chantilly Cake

[everythingwithwasabi]

Strawberry Cheesecake Cookie