Best Sherry Syrup Recipes
SHERRY SYRUP
Categories Sauce Dessert Quick & Easy Sherry Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3/4 cup
Number Of Ingredients 3
Steps:
- Bring water, sugar, and Sherry to a boil in a small heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 3/4 cup, about 5 minutes. Cool syrup completely before using, about 1 hour.
SHERRY SYRUP
Steps:
- Bring all ingredients to a boil in a small heavy saucepan, stirring until sugar has dissolved. Cool completely.
SHERRY VINEGAR SYRUP
Yield Makes about 1/2 cup
Number Of Ingredients 2
Steps:
- Bring vinegar and sugar to a boil in a 1-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer until slightly syrupy and reduced to about 1/2 cup, about 15 minutes. Pour into a heatproof bowl and cool completely.
TORTA DEL CASAR WITH SHERRY SYRUP
Torta del Casar is a unique Spanish sheep's-milk cheese from the region of Extremadura. It has a soft, creamy texture similar to Brie or Camembert, either of which can be substituted. Here the cheese is drizzled with a syrup made from Pedro Ximénez - the sweetest of Sherries. If unavailable, a good-quality Spanish cream Sherry can be used instead.
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Cut Torta del Casar into 6 wedges; place 1 wedge on each of 6 plates.
- Stir Sherry with in heavy small saucepan over medium heat until sugar dissolves, then increase heat and boil about 4 minutes, or until liquid is thickened and syrupy. Drizzle syrup over cheese just before serving.
SHERRY SYRUP RECIPE | EPICURIOUS.COM
If you're making this for the sherry syrup , don't be tempted to use a dark dry Sherry for the syrup or topping ? it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.
Provided by @MakeItYours
Number Of Ingredients 3
Steps:
- Bring water, sugar, and Sherry to a boil in a small heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 3/4 cup, about 5 minutes. Cool syrup completely before using, about 1 hour.
- Cooks' note:
- Syrup can be made 1 week ahead and chilled in an airtight container.
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