Basically simple syrup is dissolved sugar. It is used to sweeten or thicken cocktails, iced tea or coffee and to make fresh lemonade. It is also used to make fruit sauces and toppings.

 

 

 

 

 

 

 

 

1 cup water
1 cup sugar

 

 

 

 

 

 

 

 

 

 

Add sugar in a saucepan

 

 

 

 

 

 

 

 

 

 

Add water into the saucepan and stir to dissolve. Bring to boil then take off heat and let cool

 

 

 

 

 

 

 

 

Refrigerate until needed

I love lemon curd! You can use it on bread or scones in place of jam, filling for cakes and for lemon meringue pie. I needed this particular batch for Taylor’s birthday cake.

 

 

 

 

 

 

 

 

 

 

1 1/4 cup white sugar
4 eggs
1 cup fresh lemon juice
3 Tablespoons lemon zest
1/2 cup unsalted butter

 

 

 

 

 

 

 

 

 

 

You need about 6 lemons

 

 

 

 

 

 

 

 

 

 

Zest the lemons. You only want the bright yellow part of the rind. That is where all the good flavor is.

 

 

 

 

 

 

 

 

 

 

Cut them in half

 

 

 

 

 

 

 

 

 

 

Juice the lemons with a reamer or juicer. You will need 1 cup of juice

 

 

 

 

 

 

 

 

 

 

In a microwave-safe bowl, whisk together the sugar, lemon juice, lemon zest and butter. Microwave 2 minutes.

 

 

 

 

 

 

 

 

 

 

Temper the eggs by pouring some of the lemon mixture into the eggs and mix (to bring the eggs to the cooked temp) then pour back into original mixture

 

 

 

 

 

 

 

 

 

 

Microwave at one minute intervals and stir after each minute

 

 

 

 

 

 

 

 

 

 

Keep running microwave for 1 minute at a time and stirring until it thickens

 

 

 

 

 

 

 

 

 

 

The mixture is done when it is thick enough to coat the back of a metal spoon

 

 

 

 

 

 

 

 

 

 

Remove from the microwave and pass the mixture through a fine sieve to remove the little bits of cooked egg that may be in the mixture

 

 

 

 

 

 

 

 

 

 

Pour into small sterile jars and store in the refrigerator for a week

 

 

 

 

 

 

 

 

 

 

You can use it between cake layers for a yummy filling

Figs are rich in fiber, potassium and manganese. They’re also a surprising source of calcium. It is thought they were first cultivated about 11,000 years ago in south-central Asia and I love them!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is an easy and elegant dessert

 

 

 

 

 

 

 

 

 

 

1 quart water
1 1/3 cup sugar
4 pears
cinnamon stick

 

 

 

 

 

 

 

 

 

 

Get some parchment paper ready to cut into a round shape

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fold the parchment paper into a triangle and folding over again

 

 

 

 

 

 

 

 

 

 

Measure the pot and cut off the excess

 

 

 

 

 

 

 

 

 

 

You now have a round shape to cover the pears in the pot… yay

 

 

 

 

 

 

 

 

 

 

Add the water, sugar and cinnamon to a saucepan, heat until the sugar is dissolved

 

 

 

 

 

 

 

 

 

 

Pick out some pears

 

 

 

 

 

 

 

 

 

 

Peel the pears

 

 

 

 

 

 

 

 

 

 

Add whole pears to the saucepan

 

 

 

 

 

 

 

 

 

 

Cover with parchment paper and simmer the pears until cooked through (knife goes in easily). This will take 15 to 25 minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the pears and let cool

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

To core: cut a pear in half, take a spoon, scoop and pull out the core

 

 

 

 

 

 

 

 

 

 

Core all the pears

 

 

 

 

 

 

 

 

 

 

For a fancy dessert plate whole with reduced sauce. It looks even more fancy when poached in red wine

 

 

 

 

 

 

 

 

 

 

Plate them cut open with ice cream, reduced sauce and chocolate syrup…yum!

 

 

 

 

 

 

 

 

 

 

You can plate them sliced or use for something like pear tart

Go check out my pear tart at http://www.hauntedchef.com/2011/10/10/pear-tart/

To keep: refrigerate in their own syrup