Poached Pumpkin In Syrup Food

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PUMPKIN SPICE SYRUP



Pumpkin spice syrup image

Add this versatile pumpkin spice syrup, made with cinnamon, cloves and ginger, to lattes and milkshakes. You can also drizzle it over bakes and desserts

Provided by Anna Glover

Time 15m

Yield Makes 250ml

Number Of Ingredients 8

200g golden caster sugar
50g light brown soft sugar
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground cloves
2 tsp ground ginger
grating of nutmeg
2 tbsp canned pumpkin purée

Steps:

  • Tip all the ingredients into a pan with 125ml water, and cook over a medium heat for 5-10 mins until the sugar has dissolved and you have a thin syrup.
  • Remove from the heat and leave to cool. Transfer the syrup to a sterilised bottle or jar. Will keep in the fridge for up to two weeks.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.1 grams fiber

PUMPKIN SPICE SYRUP



Pumpkin Spice Syrup image

Made with simple ingredients, this easy homemade pumpkin spice syrup recipe is an instant upgrade to your morning coffee.

Categories     autumn     brunch     beverages     breakfast     dessert     non-alcoholic beverage

Time 6m

Yield 2 cups

Number Of Ingredients 5

2/3 c. light brown sugar
1/2 c. granulated sugar, homemade or store bought
1 tbsp. pumpkin pie spice pumpkin pie spice, homemade or store bought , hom
1 tsp. vanilla extract
1/4 c. pumpkin puree

Steps:

  • Place 1 cup of water in a small saucepan. Add the brown and granulated sugars, pumpkin pie spice, and vanilla extract. Place over medium-high heat and bring to a simmer, whisking occasionally. Let simmer for 2 minutes to let all of the sugar dissolve and the spice to perfume the syrup. Reduce the heat to low and whisk in the pumpkin puree until smooth (do not let boil). Remove from the heat.
  • Strain the mixture through a fine mesh strainer into a storage container. Once cool, cover and refrigerate for up to 1 month.

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