Strawberries And Vanilla Syrup Recipes

STRAWBERRIES IN SPICED SYRUP

Steps:

• In a saucepan, stir together the sugar and water. Bring to a boil, and cook for about 10 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon, and remove from the heat. Stir in the vanilla. Allow to cool for a few minutes, then pour over sliced strawberries.

STRAWBERRIES WITH VANILLA SYRUP

Steps:

• Place strawberries in a heatproof bowl. Combine water,sugar, vanilla, lemon zest, and peppercorns in a smallsaucepan over medium heat. Bring to a simmer, and cookfor 1 minute. Pour syrup over strawberries. Let standuntil cool, about 15 minutes.

STRAWBERRIES AND VANILLA SYRUP

Steps:

• In a small saucepan, combine the juices, sugar, and vanilla bean and bring to a boil. Reduce the heat and simmer 15 minutes, or until the liquid is reduced by half.
• Stir in the strawberries, remove from the heat, and divide among 4 dessert goblets. Garnish with mint leaves and serve.

STRAWBERRY SHORTCAKES WITH VANILLA-ORANGE SYRUP

Steps:

• Make cake:
• Preheat oven to 350°F and butter an 8- by 2-inch square metal baking pan. Line bottom of pan with parchment or wax paper, then butter paper. Dust with flour, knocking out excess.
• Whisk together yolks, 1/2 cup sugar, milk, and vanilla in a large bowl until combined well. Whisk in flour and salt (batter will be thick).
• Beat whites with an electric mixer until they hold soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until whites hold stiff, glossy peaks.
• Stir about one third of whites into batter to lighten, then fold in remaining whites in 2 more batches, gently but thoroughly.
• Transfer batter to baking pan, spreading evenly, and bake in middle of oven until pale golden and a tester comes out clean, 14 to 16 minutes. Cool cake completely in pan on a rack (cake will shrink from sides of pan). When cool, run a sharp knife around side of cake if necessary and invert onto rack, then remove paper.
• Make strawberries in syrup:
• Scrape seeds from vanilla bean with tip of sharp knife into a small saucepan, then add pod. Add sugar, water, zest, and juice. Bring to a boil, stirring until sugar is dissolved, and boil 1 minute.
• Transfer to a bowl and chill 30 minutes. Pour syrup through a fine sieve into another bowl and discard solids. Gently stir in strawberries and let stand 15 minutes.
• Make cream:
• Beat together cream, sugar, and sour cream until mixture just holds stiff peaks.
• Assemble shortcakes:
• Cut 4 rounds from cake with cookie cutter.
• Generously brush both sides of each round with syrup from strawberry mixture and arrange, darker sides up, on plates. Spoon strawberries onto rounds and let stand 5 minutes to allow more syrup to soak into cake. Top rounds with dollops of cream and drizzle with remaining syrup.

VANILLA YOGURT PANCAKES WITH STRAWBERRY SYRUP

Steps:

• Spray griddle with cooking spray and heat over medium heat or to 375.
• In a large bowl, mix flour, sugar, baking powder, baking soda, and salt; set aside.
• In another bowl, beat eggs, yogurt, and water with wire whisk; beat in butter.
• Pour egg mixture all at once into flour mixture; stir just until moistened.
• For each pancake, pour by 1/4 cupfuls onto hot griddle.
• Cook pancakes 1-2 minutes or until bubbly on top. Turn and cook other sides for an additional 1-2 minutes.
• Top each serving with 1/4 cup sliced strawberries and syrup.