Bring the sugar syrup to the boil in a heavy-based saucepan and whisk in the pistachio paste. Bring back to the boil, reduce the heat to the lowest possible setting and cook for 15 minutes. Remove the pistachio syrup from the heat and stand in a warm place for 2 hours. Pass through a fine sieve and refrigerate until ready to use.
© 2005 Liam Tomlin. All rights reserved.