Mahleb Syrup Food

MAHLEB SYRUP

Mahleb Syrup image

Mahlepi may be difficult in the US to find. It has alternate spellings such as Mahlepi, Mahlab and Mahlebi. Penzy's and thespicehouse.com carry this spice which is made by grinding sour cherry pits from the Saint Lucie tree. Recipe from Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman

Provided by ThatSouthernBelle

Categories Greek

Time 26m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 5

Ingredients

1 cup sugar
1 cup honey
1 cup water
1 tablespoon lemon juice, fresh
2 teaspoons mahleb, ground

Steps:

Combine all the ingredients in a saucepan.
Bring to a boil and simmer briskly until thickened and reduced, about 12 minutes.
Strain into a clean saucepan and set aside to cool until ready to use. The syrup should be at room temperature and still pourable when you use it. Warm slightly if not pourable.

Nutrition Facts : Calories 113, Sodium 1.1, Carbohydrate 30, Fiber 0.1, Sugar 29.9, Protein 0.1

CHOCOLATE POTS DE CREME WITH MAHLEB

Chocolate Pots de Creme with Mahleb image

Mahleb, a spice that comes from a sour-cherry tree that flourishes in the Middle East and southern Europe, has an almondlike sweetness that is a great foil for dark chocolate. The mahleb can be omitted if you like.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 3h

Yield Makes 8

Number Of Ingredients 11

Ingredients

1/4 cup plus 2 tablespoons sugar
1/2 teaspoon corn syrup
4 drops fresh lemon juice
1 1/4 cups heavy cream
1/2 cup whole milk
3 tablespoons whole mahleb kernels
4 large egg yolks
1 teaspoon pure vanilla extract
Coarse salt
5 ounces bittersweet chocolate, finely chopped
Unsweetened cocoa powder, for dusting (optional)

Steps:

Cook 1/4 cup sugar, the corn syrup, lemon juice, and 1 teaspoon water in a medium pot over medium heat until sugar melts and is deep amber, about 12 minutes. Immediately whisk in cream and milk, and whisk until incorporated, about 3 minutes. Bring mixture to a simmer, and add mahleb. Cover, remove pot from heat, and let mahleb steep 30 minutes.
Pour cream mixture through a fine sieve into a bowl, and discard mahleb. Return cream mixture to pot, and bring to a gentle simmer. Whisk together remaining 2 tablespoons sugar, the egg yolks, vanilla, and a pinch of salt in a heatproof bowl until pale. Gradually add cream mixture to eggs, whisking until incorporated. Return mixture to pot, and cook over medium heat, stirring, until thickened, about 3 minutes.
Immediately pour cream mixture over chocolate in a heatproof bowl. Let sit until softened, 1 to 2 minutes, then whisk until smooth.
Divide among eight 2-ounce serving cups, and chill until set, about 2 hours or up to 3 days. Before serving, lightly dust with cocoa powder.

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