Wednesday, December 22, 2010
If you're serving French toast as a breakfast main course, I'm not sure that this syrup would be an improvement on maple syrup (and I mean real maple syrup not Mrs. Butterworth's). But if you take my advise and try serving rabanada as a dessert, then this syrup is the perfect accompaniment.
It is also very simple and quick to make, and I could imagine it being used in many different ways in many different desserts. Warmed and served over vanilla ice cream, over poached pears, with small shortbreads to dip into it. Christmas or not, add this to your repertoire for desserts. You'll not regret it.
RECIPE - Port Wine Syrup for Rabanada (Caldo do Vinho Porto)
4 cups (1 liter) water
1 cup (250 ml) good quality dry Port wine
1 stick cinnamon, about 2 inches (5 cm) in length
2/3 cup (150 ml) honey
Combine all the ingredients in a large heavy saucepan. Stir well to combine and bring slowly to a boil over medium heat, stirring to dissolve the honey. When it comes to the boil, reduce heat and continue to cook at a slow boil for 10 minutes, or until the syrup has thickened and reduced by one half. Remove from heat and cool to room temperature. Reserve.
Recipe translated and adapted from Folha de S. Paulo.