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<\/p>\nQuick Caramelized Spruce Tip Syrup<\/p>\n
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This is not true mugolio, but it only takes a few minutes to make, instead of a month. Use it to flavor ice cream, panna cotta, cheesecake, a mousse, Italian meringue, there’s plenty of possibilities. One of my favorites is the way the French serve their fresh cheese-with a little drizzle on top.<\/p>\n
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4 packed C. spruce tips<\/p>\n
2 C. sugar<\/p>\n
2 C. water<\/p>\n
Instructions<\/p>\n
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Grind the spruce tips and sugar in a food processor, then mix with the water, bring to a rolling boil, turn off the heat and allow to sit overnight. The next day, strain the syrup, then return it to the pan, cooking until it takes on a light amber color and the consistency resembles warm honey. Transfer the syrup to labeled, dated container and refrigerate until needed. If the syrup becomes very thick when it’s cold, thin it with a bit of cold water until it reaches your desired consistency.<\/p>\n","protected":false},"excerpt":{"rendered":"
Quick Caramelized Spruce Tip Syrup This is not true mugolio, but it only takes a few minutes to make, instead of a month. Use it to flavor ice cream, panna cotta, cheesecake, a mousse, Italian meringue, there’s plenty of possibilities. One of my favorites is the way the French serve their fresh cheese-with a little drizzle on top. 4 packed C. spruce tips 2 C. sugar 2 C. water Instructions Grind the spruce tips and sugar in a…<\/p>\n