I brought back about 30 vanilla beans from my time in Zanzibar. One went straight into our sugar jar, another few in a bottle of vodka, others given as gifts. But the most useful thing that I've made is vanilla syrup! I put it in my morning latte, london fogs, sprinkle it on crepes, practically eat it by the spoonful.
I discovered it thanks to Amanda Hesser's very simple recipe:
Vanilla Bean Syrup
- Ingredients -
1 3/4 cup sugar
2 vanilla beans, split and seeds scraped
- Instructions -
In a small pan dissolve the sugar and water over medium heat. Add the vanilla beans and stir a little so the seeds and fragrance disperse. Take the pan off the heat. When cooled, store in an airtight container in the fridge.
There are a ton of recipes online, most with vanilla extract. But if you have a bean on hand, I'd highly recommend it.
1 3/4 cup sugar
2 vanilla beans, split and seeds scraped
- Instructions -
In a small pan dissolve the sugar and water over medium heat. Add the vanilla beans and stir a little so the seeds and fragrance disperse. Take the pan off the heat. When cooled, store in an airtight container in the fridge.
I bout some vanilla beans, despite the fact that Stefan thought they were way overpriced, just to do this!
ReplyDeleteAwesome! And it is so worth it, you'll see!! We've been using ours with everything.
ReplyDelete