Syrup Of Grains Of Paradise And Rosemary Recipes

Steps:

• Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

Steps:

• Halve the parsnips down their length (as they are not too big, the cores shouldn't be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
• Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.

Steps:

• In a small saucepan, mix together all the ingredients plus 1/2 cup water. Bring to a boil, then reduce heat, and simmer partly covered, for 10 minutes. Let mixture cool, then taste, adjusting sweetness and acidity as necessary. Let mixture steep longer if more flavor is desired. Strain through a fine-mesh strainer, and store refrigerated. Sprinkle over fresh fruit, like mango or strawberries.