Best Spiced Syrup For Fresh Fruit Recipes

HOMEMADE BROWN SUGAR SPICED SIMPLE SYRUP

Steps:

• Gather the ingredients.
• In a small saucepan, add the water, cinnamon, orange zest, and spices. Bring to a boil.
• Add sugar and stir constantly until the sugar is fully dissolved.
• Remove from the heat, cover, and allow to cool completely. The cooling time allows the spices to infuse the syrup. Leave them for at least 3 hours and taste it periodically until it reaches your desired flavor.
• Strain the spices from the syrup using a fine mesh strainer.
• Bottle and store in the refrigerator.

SPICED APPLE SYRUP

Steps:

• 1. In a small saucepan, combine the granulated sugar, cornstarch, and pumpkin pie spice. Add the apple juice, butter, and lemon juice.
• 2. Cook for about 10 minutes on low heat, until syrup is thickened.

SPICE-INFUSED SIMPLE SYRUP

Steps:

• Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. For milder flavor, remove star anise, and discard; simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids. Syrup can be refrigerated in an airtight container up to 1 month. Syrup can be refrigerated in an airtight container up to 1 month.

EXOTIC LIME SYRUP FOR FRESH FRUIT SALAD

Steps:

• Simmer the water and sugar, ginger, lime peel, turmeric or saffron, whole spices for 5 minutes. Let cool and strain out spices. Stir in fresh lime juice before serving over fruit.

MIXED BERRIES WITH SPICED MAPLE SYRUP

Steps:

• In a small saucepan, combine the syrup, cinnamon, star anise, cloves and salt. Bring to a simmer over medium heat, then reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow the mixture to cool completely. Strain the syrup through a fine mesh strainer, discarding the spices. Cool to room temperature.
• In a medium bowl, combine the heavy cream, creme fraiche, 2 teaspoons of the spiced syrup and vanilla. Using a large whisk or handheld mixer, beat until the cream thickens and soft peaks begin to form (careful not to over whip).
• Divide the berries among 4 coupe glasses or dessert dishes. Dollop with the whipped creme fraiche and drizzle with 1 to 2 teaspoons of the syrup. Sprinkle with almonds, if using. Leftover syrup will keep for 2 weeks in the refrigerator in a sealed jar.

SPICED FRUIT SALAD

Steps:

• Combine 1/2 cup each sliced dried apricots and dried cherries, 3 strips lemon zest, the juice of 1 lemon, a spoonful of sugar, 1 cinnamon stick and 2 tablespoons water in a microwave-safe bowl. Microwave 30 seconds. Toss with 2 segmented oranges, 2 sliced pears and a dash of vanilla; let sit at least 30 minutes. Serve with yogurt.
• Serves: 4 (does not include yogurt); Calories: 181; Total Fat: 0.5 gram; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 46 grams; Sugar: 35 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 3 milligrams

FIGS IN SPICED SYRUP

Steps:

• Gather the ingredients.
• Bring the sugar and 1 cup water to a simmer in a medium saucepan (it should be large enough to hold all the figs). Stir as needed to dissolve the sugar.
• Add the half of a cinnamon stick and whatever other spices you choose to use (or all of them!) and simmer the syrup for about 10 minutes.
• Trim off and discard the stems from the figs.
• Put the figs in the syrup. Simmer about 5 minutes. Don't cook them too long, or they will completely fall apart.
• Remove the figs from the syrup and let the figs and syrup cool separately for about 15 minutes (if you leave the figs in, they will soften and start to fall apart a bit, so if that sounds good, leave them in!).
• Once slightly cooled off, strain the syrup, discard the spices, and pour the syrup back over the figs.

MAMA CLERICI'S FRESH FRUIT SYRUP

Steps:

• Puree the fruit in the water (if necessary) in a blender.
• Cook over medium heat until the mix thickens up.
• Serve warm or cold. Store in refrigerator- will keep for several weeks if it lasts that long!
• *Try using berries, cherries, pineapple, mango, papaya, bananas etc.