Oloroso Brown Loaf Sugar syrup

Unrefined dark brown sugar is shaped into solid cones and squares in Latin America. In Mexico it’s called pilloncillo. It has a rich molasses flavor. Chef Maricel Presilla uses it for both sweet and savory dishes at her pan-Latin restaurant Cucharamamma in Hoboken, New Jersey. Adapted from a recipe by Maricel E. Presilla. From Spain and The World Table, The Culinary Institute of America. MAKES 1½ CUPS

1 pound (450 g) brown loaf sugar (pilloncillo, available
in Mexican markets), dark Muscovado sugar, or dark
brown sugar
2½ cups water
Two 3-inch (7.5 cm) cinnamon sticks or cassia bark
2 teaspoons allspice berries
8 cloves
3 star anise pods
½ cup oloroso sherry
One 1-inch- (2.5 cm) wide strip of orange zest
1⁄8 teaspoon salt

1. Place all of the ingredients in a medium, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. This should take about 20 minutes. Reduce the heat to low and simmer until the mixture reduces to the thickness of light molasses, about 15 minutes. Remove from the heat and allow to cool.

2. Strain into a glass or plastic container and use immediately, or store, tightly covered, in the refrigerator for up to 3 months.

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