Vanilla verjus syrup

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Preparation info

    • Difficulty

      Easy

Appears in

Fusion: A Culinary Journey

Fusion

By Peter Gordon

Published 2010

  • About

Ingredients

  • 150 ml verjus
  • 100 g caster sugar
  • ½ vanilla bean, split lengthways and seeds scraped out

Method

Make the vanilla verjus syrup first. Place everything, including the vanilla bean, in a small pan and bring to the boil then rapidly simmer to reduce by a quarter to a syrupy consistency. Scrape the sides of the pot down as it cooks to ensure the vanilla seeds don’t dry out. Leave to cool and store in the fridge but serve at room temperature.