Companion Pumpkin Cranberry Bread with Schlafly Hefeweizen Honey Syrup

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Pumpkin Cranberry with Schlafly Hefe Syrup
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  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Ingredients
1-1/2cups honey
1cup sugar
12oz Schlafly Hefeweizen
1tbsp vanilla extract
1tsp baking powder
juice of one medium lemon
4 Granny Smith apples,peeled and wedge cut
Servings:
Ingredients
1-1/2cups honey
1cup sugar
12oz Schlafly Hefeweizen
1tbsp vanilla extract
1tsp baking powder
juice of one medium lemon
4 Granny Smith apples,peeled and wedge cut
Servings:
Instructions
  1. Start with a 1 quart saucepan or larger – YOU MUST USE A PAN THIS SIZE TO AVOID BOIL OVER AS THE SYRUP FOAMS!! Add the honey, sugar and Schalfly Hefeweizen and bring to a boil. Reduce heat and simmer for 10 minutes, then whisk in the vanilla, lemon juice and baking powder. SYRUP WILL FOAM UP. Stir over low heat until foam dissipates. Add apples and cook over low heat for 4-5 minutes until apples are just tender. Remove from heat and let fruit steep in the syrup for 15 minutes before serving. Slice Companion Pumpkin Cranberry bread and toast. Serve fruit and syrup mixture over the toasted bread.
Recipe Notes

HOT TIP! Use Companion Pumpkin Cranberry bread in your favorite French toast recipe and top with Schlafly Hefeweizen honey syrup.

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