Autumn is here to stay for a while, so why not get the best of it – Use the most loveable fruit of the season in this flavorful syrup with fresh hazelnuts and herbs. Serve it on everything from porridge and yoghurt to oven baked root vegetables and crispy salads.
By Mia Irene Kristensen
“An apple a day…”
When autumn approaches its apple time – from the sweet and crisp to the mealy and tart. Everyone has a favorite variety and a favorite apple dish. In the beginning of season I always cook Nordic classics like Danish apple cake (apple pudding), baked apples with marzipan and “æbleflæsk” (roasted apples, onions and bacon served on rye bread). As the first rush of the newcomers wears off, I’m left with winter apples and a strong desire to make them all into juice. That’s nice, but what’s even nicer, is to preserve the juice by reducing it with honey, herbs and fresh nuts. It keeps all winter and has the most amazing sweet and sour apple flavor!
The apple syrup a perfect match for pancakes, porridge and yoghurt in the morning, glazing root vegetables, in salad dressings, marinades and off course with salty cheese!
The apple variety isn’t that important and some of the freshness evaporates throughout the long boiling. So don’t use the most expensive varieties, instead use what some call “second sorting/class 2”. These apples are usually smaller and have bruises, since you’re going to juice them it doesn’t matter, the juice (and syrup) will be lovely anyway.
- 750 ml apple juice
- 150g honey
- 100g hazelnuts (preferably freshly picked)
- a pinch of seasalt
- 10-15 sprigs of fresh thyme or rosemary
- Mix apple juice and hazelnuts in a casserole.
- Bring the juice to a boil.
- Add rosemary/thyme, seasalt, honey and leave the casserole to simmer (without lid) over low heat for 2 hours.
- After 2 hours check the texture by dipping a cold spoon into the syrup and tasting it. If you prefer it thicker, let it simmer for another hour.
- Pour the syrup into clean glasses and store them in the fridge or a cool cupboard.