Amaretto Dessert Syrup
A delicate amaretto-infused syrup, lightly perfumed with almond notes, perfect for soaking brioche and elevating French pastries
We created this specifically for the Pistachio Bostock recipe in The Weekend Table cookbook, however, feel free to use it at will as desired over ice cream, desserts, in cocktails, coffee or of course your morning Brew Choc!
In French pâtisserie, it’s often the quiet elements that make all the difference, and this amaretto syrup is exactly that. Light, fragrant and gently infused with almond warmth, it transforms simple brioche or more specifically our bostock recipe, into something deeply luxurious.
Brushed generously over slices before baking, the syrup seeps into every crumb, keeping the bostock soft within while allowing the edges to caramelise to golden perfection. The amaretto brings a subtle bitterness and depth, balanced beautifully with pistachios and sugar.
It’s a small step that delivers a very French kind of magic, understated, elegant, and entirely essential.
Serving Suggestions
Brush generously over brioche for bostock before adding frangipane
Drizzle lightly over warm cakes or loaf slices for added moisture
Use to soak sponge layers in desserts for a subtle almond note
Spoon over grilled stone fruit like peaches or apricots
Add to a fruit salad for a delicate, fragrant finish
Stir a little through whipped cream for a softly flavoured topping
Serve alongside Almond Frangipane Croissants as part of a layered dessert experience
Need
- 100 Grams amaretto liqueur
- 100 Grams raw sugar
- 100 Grams water
- 1 Teaspoon vanilla bean paste BUY
Do
- 1
Place all ingredients into the Thermomix bowl and cook 8 min/Varoma/speed 1/MC off.
- 2
Pour into a sterilised jar and keep in the fridge until use.
- 3
This recipe can easily be doubled or even tripled. Keep in mind that cooking time may need to increase. We are going for a slightly sticky and reduced syrup consistency.
- 4
Use on pancakes, French toast, on porridge or anywhere you may use maple syrup. We created this for the Bostock recipe on this site.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
