Real African Dishes: [MC-AllEthnic-Recipes] Almond Syrup

* Exported from MasterCook *

Almond Syrup

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups blanched skinned almonds -- (aobut 8 1/2 ounces)
1/2 teaspoon almond extract
4 cups warm water
3 cups sugar

Soak the almonds in 2 cups warm water for 4 hours or overnight. Place the
soaked almonds with their liquid in the bowl of a food processor and
process at high speed until you obtain a fine, milky meal.

Line a fine-meshed sieve with a piece of wet cheesecloth and strain the
milky almond meal through it and into a bowl. Gather the corners of the
cheesecloth and press hard to extract all of the liquid. Place the solids
in a separate bowl and pour 1 cup warm water over them. Stir with a fork,
then strain again through the cheesecloth-lined sieve into the bowl of
almond milk. Press hard to extract as much almond milk as possible. Repeat
once more, soaking the remaining solids in the last coup of warm water,
then straining and pressing the solids in the cheesecloth.

You should now have 4 cups of almond milk and some wet chopped almond meal
(see note). Place the almond milk and sugar in a nonreactive saucepan and
simmer for 45 minutes to 1 hour, until the syrup thickens, reaching
220-230F on a candy thermometer.

Pass the syrup through a fine sieve into clean and absolutely dry 3-cup
bottle. Seal, let cool, and keep at room temperature.

Almond Syrup will keep for up to a year.

Makes about 3 cups (24 two-tablespoon servings)

Note: Spread the chopped almond meal on a baking sheet and place in a warm
oven (175F) until completely dry. Keep in a bag or glass jar to use in
sweets, cookies or sauces.

AuthorNote: Almond milk and a magnificent almond liqueur, Crema di
Mandorla, are favorite Sicilian drinks. In Greece and the Middle East, we
dilute our precious almond syrup (called soumada in Greek) with ice-cold
water and offer it at weddings, engagements and other special occasions.
At one time this expensive delicacy was given to nursing mothers as it was
believed to help them produce more milk.

To serve, stir 2 to 3 tablespoons of the syrup into a large glass filled
with 1/2 to 2/3 cup water and some ice cubes. If you like, add a little
Crema di Mandorla.

You can also use this almond syrup as a sauce for chocolate ice cream or a
flavoring when making almond ice cream.

Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 150 Calories; 5g Fat (27.3%
calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat;
1 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0