Sloe Brandy RecipeOrigin: Ukraine Period: Traditional |
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These pastries (the name literally means 'little horns') come from the south of the Ukraine and show the influence of the Ottoman Empire on the region. Ingredients
For the Sugar Syrup:
Sloe Brandy Preparation:Method:Combine the sloes and brandy in a crock then set in a cool, dark, place for between four to six weeks. When the brandy has steeped long enough prepare your sugar syrup. Combine the sugar and water in a saucepan and cook over medium heat, stirring continually, until the sugar dissolves. Use a pastry brush dipped in hot water to wipe down the sides of the pan, to dissolve any clinging sugar crystals as the syrup cooks. When all the sugar has dissolved, increase the heat and bring the mixture to a boil. Allow the mixture to boil briskly for 1 minute, without stirring, then take off the heat and set aside to cool. Drain off the vodka from the sloes (reserve the brandy) then add the sugar syrup to the sloes remaining in the crock and mix well. Allow the mixture to stand for 2 weeks to infuse. After this time drain the syrup from the sloes then mix the syrup with the brandy you reserved earlier (discard the sloes, or, better, freeze to make a pie). Strain the brandy mix and pour into bottles. Seal and store for six months to mature before serving. |
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