I wondering what the base of the syrup is - a simple syrup, or brown sugar, molasses, maple syrup? What's your guess? Then maybe we can think of something interesting. You say it is lemony - what other flavors are there? Cinnamon, allspice, clove perhaps. Anxiously awaiting your reply.
Reduce it to make it a little thicker and then add some chipotle. Use it as a glaze for grilled pork tenderloin. Combine equal amounts of the syrup with apple cider vinegar and reduce it until thick. Remove from the heat and add some diced apples, green onions, and cilantro for a chutney to serve with the pork.
The ingredients of the Apple Butter Syrup is as follows:
Apples
Pure Cane Sugar
Corn Syrup
Dark Brown Sugar
Light Brown Sugar
Apple Cider
Nutmeg
Cloves
Cinnamon
Allspice
Lemon Juice
It tastes just like Apple Butter with a tiny bit too much lemon for me, or that it’s a little pucker-y.
It had “legs” as if it were just Apple Butter that they added simple syrup to.
Don’t get me wrong now, I like it, but I’m more of a pure Maple Syrup on my hot cakes/waffles. In my ideal world Coconut Syrup is the best, but not necessarily easy to come by in the desert, I ration that bottle!
Mahalo! What?! No kitchen sink?... They certainly plumped up a basically good idea. OK. There may be a couple of practical options to try. If I had this product, I'd try it like this. I'd try reducing it to a thicker sauce and use that sauce, with the addition of seedless white raisins, to dress some poached pears with, perhaps a dollop of mascarpone or whipped cream. I would also use that same sauce on a roast goose, where I'm confident it would work, and I'd try it on roast duck. Thickened, it might also work its way into a good bread pudding recipe (I have a Cajun Bread Pudding that is a killer). That about does it for an off the top of my head response. Stay in touch! Let me know what you think. best regards, Amos
When we were travelling through apple country of Normandy, France, we had a wonderful filet of pork lion dish with apple butter, apple brandy, apples and apple cider.
It was quite lovely ...
I might have posted it on Recipes when I first joined Chef Talk in the autumn of 2011.
If not, and you have interest, I shall post it for you.
Cheflayne, I have dried, ground chipotles pepper, do you think that would work?
I was thinking of grilling some thick chops and glazing with the reduction...
Don't see why not. I generally use chipotles in adobo for something like a glaze as I feel it contributes a more complex flavor with a background sweetness, but with an apple butter syrup it probably isn't necessary could even be a little redundant. Let us know how it turns out.
sorry, I didn't get the text in there with the graphics...
what I did was as you guys suggested...
(I posted this kinda-in the what's for dinner thread too)
I reduced the Apple Butter Syrup until it was very thick
grilled off the chops and thick slices of Golden Delicious Apple,
diced the Apple as the chops rested,
added the grilled Apples to the Syrup along with a couple of drops of fresh lemon juice to loosen it up a bit
and some ground Chipotle Pepper (it bloomed nicely in the hot syrup),
spooned that over the medium rare chops
along side was steamed green beans and a rice pilaf.
Mister K~girl was like, "what's this?" (he's not into a "fancy stuff")
so I just told him,"it's Pork Chops and Apple Sauce, dear"
he loved it!
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