Actually, I know exactly when this started, it was before Christmas of last year. I had decided to make candied apricots and followed a recipe that led me seriously astray. I was left with a half gallon of caramelized, soggy, mooshy apricots, and lots and lots of sugary bittersweet syrup. I was in a panic. I could not waste all of this fruit!
And so, I strained the apricots and mashed them into what turned out to be a divine conserve. I added vodka to the caramelized apricot syrup and made a liqueur that made dry champagne even more special. I saved Christmas. Okay, I'm being dramatic.
After making a lovely tart today, I was left with one rhubarb stalk, a cup of very ripe strawberries, and a lot of sweet syrup that the fruit had been soaking in. I tossed it all in a small saucepan, added another quarter cup of sugar, and covered in a little water. 2 hours of simmering and a thorough straining later, I am left with two bottles of gorgeous, rosy, sweet-tart Strawberry-Rhubarb Syrup that begs to be drizzled on pancakes or (again) added to champagne. Not bad, right?
6 comments:
Your innovative ideas dwarf those of Martha Stewart's! Reading this post reminded me of reading a Williams-Sonoma cookbook. I agree with you, "not bad" at all!
You're making me blush (and smile). Thanks so much for the kind words, it's so nice to have a community of people that understand my neurosis.
I'll take a glass of champagne with that please.
This all looks lovely! Really lovely - you have great ideas for fruit! And thanks for stopping by my place and saying hi! I really appreciate it.
Surfed here through Sweetnicks. The syrup looks yummy ! It can be used on icecreams & angel food cake too ?
Skeezix--well, come on down to visit!
Owen, thanks for coming by!
Spicehut--I am prepared to drizzle the stuff on anything I can think of. Angel food cake sounds great.
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