Nectarines In Kinsale Mead Syrup Recipe
What’s Kinsale Mead Syrup and why should you make it, I hear you ask.
Well, it’s simple. In this time of Covid 19, we need to shop local as much as we can. That means discovering new favourites closer to home. I’m on a mission to bring you those weird and wonderful products created on this island. As you know, I’m a big supporter of small Irish producers and I asked a few of them to share something fun you can do with their products. First up is the Kinsale Mead syrup, a recipe given to me by Kate Dempsey, who create the company with her husband Denis back in 2016. I’ve not made it yet but I know I will do so very soon.
Kinsale Mead Company is, you guessed it, based in Kinsale in County Cork and they, you also guessed it, is the company behind Kinsale Mead. Briefly, if you’ve never heard of mead, let me give you a quick history lesson. Mead is by far the world’s oldest alcoholic drink. In literature, it is sometimes called the Nectar of the Gods or Ambrosia. Essentially, it’s fermented honey and if you’ve tasted Kinsale Mead, you will know already that it’s absolutely beautiful.
But sadly, this post is not about drinking (there will be others) but about eating, so read on for the recipe to a gorgeous Kinsale Mead syrup. For this recipe, we will be using the Kinsale Atlantic Dry Mead, which Kate tells me: “is made from raw orange blossom honey and our local water, fermented and matured to finish at 12% ABV and off-dry with lovely floral, citrus aroma, a long lingering hint of honey and almost no sweetness. The unique flavour of this mead, while delicious served chilled, gives a special flavour to sorbet, seafood, and sauces for pork fillet and chicken etc.” And for today, we are turning it into a syrup.
You will find Kinsale Mead in good off-licenses and in Supervalu supermarkets around the country. You can also shop from the company directly. It’s worth noting that they offer free delivery. In better times, you can actually take a tour of the brewery.
To make nectarines (or peaches or pears) in Kinsale Mead syrup, you will need.
- 8 nectarines (or peaches or pears)
- 375ml Kinsale Atlantic Dry Mead
- 30 ml (or 2 tablespoons) of honey
- 40 g of caster sugar
- 4 cardamom pods which you will have slit down the side
The method is as follows.
- Place the mead in a large saucepan with the honey and sugar.
- Heat gently and stir until the sugar and honey have dissolved.
- Peel and cut the nectarines in half and remove the stone.
- Put the nectarines and cardamom into the pan, cover and bring to the boil. Reduce the heat and simmer for 15 minutes until tender.
- Remove the nectarines with a slotted spoon and place in a serving dish.
- Remove the cardamom and boil the remaining liquid until reduced and slightly syrupy.
- Serve with creme fraiche or vanilla ice cream.