Spiced Piloncillo Syrup 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Feb 19, 2014

Here, the rich, burnt-caramel flavor of the dark sugar spiced with cloves, star anise and cinnamon makes a sophisticated pancake topper.

Make Ahead: The syrup can be refrigerated in an airtight container for up to 1 year.

Where to Buy: Piloncillo is sold in firm blocks. It is available at Latin markets and in the international aisle of large grocery stores.


Servings:
6 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-12 servings; makes about 1 1/2 cups

Ingredients
  • 1-pound block piloncillo sugar (see headnote)
  • 2 sticks cinnamon (3-inch)
  • 2 whole star anise
  • 6 to 8 whole cloves
  • 2 cups just-boiled water

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Directions

Combine the block of sugar, cinnamon sticks, star anise and cloves (to taste) in a small saucepan. Pour the just-boiled water over them, then bring to a boil over medium-high heat. Stir until the sugar has dissolved, then reduce the heat to medium and cook for about 20 minutes, stirring occasionally, to create the consistency of a good-quality maple syrup. It should coat the back of a spoon, but be careful not to reduce the syrup too much or it will not pour easily once it has cooled.

Strain through a fine-mesh strainer, discarding the solids. Serve warm, or cool completely before storing.

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Recipe Source

From food writer Nevin Martell, co-author of "The Founding Farmers Cookbook" (Andrews McMeel, 2013).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.