Strawberries In Spiced Syrup Recipes

Steps:

• Wash the strawberries and remove the green stems.
• Cut the strawberries and place them in a bowl.
• Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight.
• The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.

Steps:

• Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

Steps:

• The day before serving, candy the olives. Cut them into quarters and blanch them in a small pan of boiling water, repeating the process 2 or 3 times to de-salt them; drain. In the same pan, make a syrup of the powdered sugar and water. Add the olives, bring to a boil, and simmer 15 minutes. Remove from heat and let olives soak 24 hours.
• Several hours before serving, make the ice cream. Heat the milk with the cream and split vanilla pod.
• In a large bowl, beat the egg yolks and sugar together to obtain a frothy consistency. To yolks, gradually add the hot milk and cream, beating constantly with a wooden spoon. Cook over very low heat, continuing to stir until the mixture coats the spoon. Stir in the olive oil and let cool. Place in the freezer until firm, 2 to 3 hours.
• At least 1 hour before serving, prepare the strawberries and the syrup. In a large saucepan, combine the sugar, red wine, orange zest, the halved vanilla pod, the cinnamon stick, and saffron. Bring to a boil, then pour the strawberries into the mixture.
• Bring mixture to a second boil and allow to boil briskly for 5 minutes, then let the mixture cool briefly. With a slotted spoon, remove the strawberries to a bowl. Continue boiling syrup over medium heat until it is thickened and reduced. Add the strawberries to this syrup and let cool 1 hour or more, to room temperature.
• Presentation: Into 4 well-chilled soup plates, serve the strawberry mixture in its syrup. On the side put 1 or 2 dollops of olive oil-flavored ice cream. Garnish by poking into each serving a fresh mint leaf (or a tiny sprig of olive leaves if available), a small section of vanilla bean pod, and a small piece of cinnamon stick. Sprinkle candied olives on top and serve.

Steps:

• Wash the strawberries and remove the green stems. Cut the strawberries and place them in a bowl. Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight. The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.

Steps:

• Using vegetable peeler, remove peel (orange part only) from oranges. Set peel aside (reserve oranges for another use).
• Combine 2 cups water, honey, star anise and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring to dissolve honey. Reduce heat to medium-low. Simmer until liquid is reduced to 1 1/2 cups, about 8 minutes. Remove from heat. Stir in reserved orange peel. Cool syrup. Strain into large bowl; discard solids. (Can be made 1 day ahead; chill.)
• Using melon baller, scoop out enough fruit from melon to equal 4 cups. Combine melon balls, nectarines and strawberries in large bowl. Add syrup; toss to coat. Cover and refrigerate at least 5 hours and up to 8 hours.
• Ladle fruit mixture into bowls. Garnish with orange peel strips, if desired.

Steps:

• 1. Working in batches, pulse berries in a food processor until coarsely chopped. Transfer to a bowl and stir in sugar, 3 tablespoons lemon juice, and salt. Cover with plastic wrap and refrigerate 8 hours or overnight.
• 2. Strain juices into a 2-qt. saucepan; reserve fruit for another use. Add ginger, chile flakes, and peppercorns to juice mixture; bring to a boil. Reduce heat to low and cook until thick and syrupy, 30-35 minutes. Skim off any surface scum about halfway through the cooking. Stir in remaining lemon juice and let syrup cool to room temperature. Strain out spices and store in the refrigerator up to 1 week.
• TO MAKE A SHRUB:.
• Combine 4 to 6 tablespoons of the syrup with 1 tablespoon apple cider vinegar in a tall, ice-filled glass; top with sparkling water.

Steps:

• Using a vegetable peeler, pare the zest from 1 lime in long strips. Shave away any white pith from the back of the zest (this can make it bitter), then put the zest in a medium pan. Squeeze both of the limes and add the juice to the pan with 3 tbsp water, the sugar and the crushed and whole peppercorns. Heat gently until the sugar dissolves, boil, then take off the heat.
• Spread out the strawberries in a serving dish, then pour over the hot syrup and allow to cool. As this happens, the syrup will become rosy pink. Serve at room temperature with scoops of ice cream.

Steps:

• In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.