- Pomegranate-red wine syrup
Heat a medium-sized sauce pan on medium-high heat.
- Add red wine, pomegranate molasses, broth, bay leaves, garlic, cayenne pepper, nutmeg, cinnamon, salt, and pepper to the sauce pan; mix well.
- Turn heat to high and bring to a boil, then reduce to a simmer.
- After simmering for 15-17 minutes, add the sugar and mix well.
- After another 8 minutes, add the butter and whisk continuously for 2-3 minutes.
- The syrup will cook for about 25-28 minutes, and should reduce to about 1½ cups
- Once finished, remove from heat and transfer to a squeeze bottle for easy storage and application. Can be made ahead of time and stored in the fridge for up to two weeks.
- Stroopwafel canapés
Remove the leaves from your basil bunch, and layer them inside each other.
- Starting from the stem end, roll the leaves tightly, then slice the roll into then sections.
- When you unroll the slices, they should open up into long thin strips.
- Repeat as necessary (it’s easier not to try to do it all at once).
- If you’ve been keeping your syrup in the fridge, microwave it briefly to loosen it up, or place it in warm water to bring it to room temperature.
- Each canapé is built from the bottom up in the following order:
- ½ t duck liver mousse
- ¼ t crème fraiche
- ¼ t pomegranate-red wine syrup (you can do as much or as little as you like, but be careful not to go overboard as you may end up with over-saturated stroopwafels)
- 3-4 strips basil
- Serve as an appetizer.
Times and expectations