Clove and Orange Liqueur Syrup

From The Olive and the Caper: Adventures in Greek Cooking

Cookbook

Author(s): Susanna Hoffman

Page 512

Cuisine: Greek

Course: Desserts

Reviews

1 reviews, average rating 4.0 / 5

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Peckish Sister

13 years ago

★ ★ ★ ★ ★ 4/5

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This syrup is not cloyingly sweet like some of the syrups largely made with honey. It cooks for 15 minutes to thicken and reduce. I used a Spanish orange liqueur. The clove and cinnamon taste too strong in the syrup when tasted by itself. But when poured on the custard semolina custard pie, it tastes just right.

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