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Vanilla Syrup

Food Network Canada
YIELDS
4 servings

Serve this vanilla syrup over vanilla ice cream. You could also use the syrup as a base for a Vanilla Toddy – just add a little brandy and/or rye whiskey.

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Ingredients

Vanilla Syrup

3
Tbsp finely chopped dried figs (45 ml)
3
Tbsp finely chopped dried prunes (45 ml)
3
Tbsp finely chopped dried apricots (45 ml)
2
Tbsp finely chopped dried cranberries (30 ml)
2
cup apple juice, preferably unsweetened (500 ml)
½
cup sugar (125 ml)
1
vanilla bean, split and scraped
Juice of half a lemon
pinch Pinch of freshly grated nutmeg, or to taste
Vanilla ice cream, for serving, optional

Vanilla Toddy

cup vanilla sugar on a small plate to rim the mugs (75 ml)
Slice of lemon, so sugar sticks to rim of glass
¼
to ½ cup brandy (60 ml to 125 ml)
¼
cup rye whiskey (such as Crown Royal), optional (60 ml)
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Directions

Step 1

Over medium heat, in a small saucepan, add dried figs, prunes, apricots and cranberries, apple juice, sugar, scraped vanilla pods and bean and lemon juice. Bring to a boil, stirring occasionally. Let reduce until thickens slightly. Remove pot from heat. Remove vanilla bean from the saucepan. Stir in nutmeg. Serve warm over vanilla ice cream. Serves 6 to 8.

Step 2

With a slice of lemon, rim 4 mugs or cups. Dip the mug on small plate with the vanilla sugar coating the entire top of the mug. Set aside.

Step 3

After removing the syrup from heat, add brandy and/or rye whiskey. Reheat until over medium heat. Pour toddy mixture evenly into 4 mugs rimmed with sugar. Serve. Makes 4 toddies or about 3 cups.

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