RFCJ RECIPE ARCHIVE
Posted by : Karen Selwin Breakfast: Sephardic Raisin Syrup for Matzah Brei: Arrope - pareve
Sephardic Raisin Syrup: Arrope This recipe is from THE SEPHARDIC KITCHEN by Rabbi Robert Sternberg. Sternberg describes arrope as an alternative to honey or any other syrup for matzo brei or matzo meal pancakes. 1/2 cup sugar 5 cups cold water 1 pound sweet dark raisins 1 tablespoon freshly squeezed lemon juice In a saucepan, bring the sugar and water to a boil, stirring occasionally to dissolve the sugar. Add the raisins and reduce the heat. Simmer uncovered for 2 hours. The liquid should cook down to half the original amount. Using a fine mesh sieve, strain the liquid, pushing as much of the raisin pulp through as possible. You may have to pour the strained juice back through the sieve 2 or 3 times. After the process is completed, discard the raisins. Return the liquid to the saucepan and stir in the lemon juice. Bring to a boil and cook until the syrup is thick enough to coat the back of a spoon. Serve warm with matzo brei or pancakes. Any leftover syrup can be stored in a glass jar in the refrigerator. Yield: Makes about 2 1/2 cups Source: "For Passover, matzo brei makes breakfast" Julie Riven BOSTON GLOBE (on-line edition), 4/8/98
