You can cook with appelstroop, spread it on toast, or drizzle it on pancakes and desserts. The syrup has a very rich taste, not as sweet as you’d expect. Dutch locals know what to eat it with: a cheese sandwich, sausages, and as an ingredient in marinades, stews and desserts. Writer Marian Flint and recipe genius Ingmar Niezen bring us some fresh ideas for this very traditional syrup. Find a jar of real Dutch appelstroop online and try this delicious dish.
What is Appelstroop?
The Dutch province of Limburg is famous for its appelstroop, a dark brown syrup made of apples, pears, and nothing else. Though people often translate it as “apple butter,” its consistency bears no resemblance to American apple butter. The natural sugar from the fruit gives it a unique sweetness, and its fruity tang and liquid nature make it wonderful to cook with.
Sautéed Endive with Appelstroop and Five Spices
Description
A delightful Dutch recipe using appelstroop from Limburg province.
Ingredients
- 2 oz lamb’s (mache) lettuce
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp each: mustard seeds, caraway seeds, coriander seeds, fennel seeds, black pepper
- 4 heads endive
- 1 oz butter
- 3 tbsp Apple Pear Syrup
- 1 oz pistachio nuts, roasted and chopped
Instructions
- Wash and dry the lettuce. Mix the oil and vinegar with some pepper and salt. Set aside.
- Crush all the seeds in a mortar. Cut the endive lengthwise in 4 parts. Melt the butter in a large frying pan and sauté the endive on medium-high to high heat with the seeds for 4 to 5 minutes.
- When they are almost done, add the syrup and 2 tbsp water. Keep on sautéing and moving them around on a high heat so that it’s all covered with a shiny coating.
- Mix the lettuce with the dressing. Serve on a plate, adding the pistachio nuts and some extra syrup sauce that’s left in the pan.
- Goes well with (not so Dutch) cold sake.
Story and Prop Styling by Marian Flint / Photography by Maarten Vanderwal / Recipe and Food Styling by Ingmar Niezen
Subscribe to TABLE Magazine’s print edition.
