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Epicurious

Vanilla Bean–Berry Syrup

Ingredients

1 cup pure maple syrup
1 vanilla bean, split lengthwise
1 pint fresh blackberries, raspberries, or blueberries

Preparation

  1. Heat the maple syrup and both halves of the vanilla bean in a small saucepan over medium-low heat. Just before the mixture comes to a simmer, remove from the heat, stir in the fresh berries, and set aside for at least 30 minutes, to allow the flavors to meld. Remove the vanilla bean before serving.

From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf. Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters. Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
TagsSauceSouthernAmericanVanillaHerbs & SpicesBlackberryBerryFruitRaspberryBlueberryNut FreeDairy FreeGluten FreeVeganVegetarianQuickEasyMake AheadSimmerCookbooks
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