Best 8 Date Syrup Recipes

DATE SYRUP

Steps:

• dry 36 dates and chopping them in the blender.
• Combine all ingredients in a saucepan and bring to a boil.
• Reduce heat to medium-low and simmer, stirring frequently for 1 hour.
• Cool to room temperature, put in a blender and blend until smooth.
• Store in refrigerator; heat slightly before using on anything you are serving hot.
• Use Date Syrup just as you would use maple syrup on pancakes, waffles, French toast, ice cream.
• It is higher in fiber and lower in calories than maple syrup or honey. Makes about 1 3/4 cups.

DATE SYRUP

Steps:

• Remove pits from dates. Place in a bowl, cover with water and soak, about 2 hours.
• Move dates and soaking water into blender and add lemon juice; blend until a thick syrup forms (not a paste).

TAHINI AND DATE SYRUP DIP (DIBIS W'RASHI)

Steps:

• Blend all the ingredients together in a bowl.
• Serve as an accompaniment to bread.

WARM DATE SYRUP & TAHINI PLATTER

Steps:

• Pour the tahini on a serving platter.
• Drizzle or pour date syrup in circles and swirl with the edge of a spoon to make a pretty pattern.
• Toast sesame seeds in a dry pan and sprinkle over top (this is what warms it up slightly).
• Sprinkle on ground cinnamon and serve immediately with sliced apples and pita wedges to dip.
• Enjoy!

OLIVE OIL COUSCOUS CAKE WITH CRèME FRAîCHE AND DATE SYRUP

Steps:

• Preheat oven to 375°F. Brush 9-inch-diameter cake pan with 3-inch-high sides with olive oil. Line bottom of pan with parchment paper round; brush parchment with olive oil. Sift flour, baking powder, and salt into medium bowl. Stir in couscous. Whisk olive oil and Muscat in another medium bowl to blend.
• Using stand mixer fitted with whisk attachment, beat egg yolks, eggs, and 1 cup sugar on high speed in large bowl until thick and pale yellow, about 7 minutes. Transfer to large wide bowl. Stir in orange peel. Using rubber spatula, gently fold in flour mixture alternately with olive oil mixture in 4 additions each (mixture may deflate slightly). Transfer batter to prepared pan. Tap pan lightly on work surface to eliminate any air bubbles.
• Bake cake until dark brown and beginning to pull away from sides of pan and tester inserted into center comes out clean, about 45 minutes. Transfer cake to rack and cool in pan at least 30 minutes. Turn cake out onto platter (cake may fall slightly in center). Do ahead Can be made 1 day ahead. Cool. Cover with foil and store at room temperature.
• Using electric mixer, beat cream and créme fraîche in large bowl until soft peaks form.
• Cut cake into wedges. Place 1 cake wedge on each plate. Drizzle date syrup over. Spoon whipped cream alongside. Sprinkle dates over.

TURNIPS/RUTABAGA SIMMERED IN DATE SYRUP (MAYE' AL-SHALGHAM)

Steps:

• Peel turnips and cut into thick wedges and then slice into each wedge sideways but not all the way through. (I say sideways yet you may not understand what I mean by that but I don't know the word for it!? Not vertical, not horizontal) This will be to let the date syrup soak in better.
• Put them all in a medium pot, add date syrup and cover slightly with cold water.
• Bring to a boil, lower heat and simmer for about 30-45 minutes depending on turnips age.
• Serve warm, sprinkled with a dash of sea salt if wished.
• If not eating right away see note in introduction.
• Enjoy!

DATE AND MAPLE SYRUP MUFFINS

Steps:

• Preheat oven to 200°C Brush 12 medium, 80mls (1/3 cup) muffin pans with the melted butter to grease.
• Place the butter, dates, maple syrup and water in a small saucepan. Cover and heat over medium heat for 6 minutes, stirring Occasionally, or until the butter has melted. (See microwave tip at end of directions.)
• Remove from the heat and stir in the milk.
• Sift together flour and mixed spice in large bowl and return husks to bowl.
• Add date mixture and eggs and stir with a large metal spoon until just combined. Don't overmix - the mixture should be lumpy.
• Spoon mixture evenly into the greased muffin pans and bake in preheated oven for 20-25 minutes or until browned and cooked through when tested with a skewer.
• Turn muffins onto a wire rack and brush the tops with some of the extra maple syrup. Serve with the extra butter and drizzled with the remaining extra maple syrup.
• Notes & tips.
• Note: These muffins are great eaten hot from the oven, but are just as delicious at room temperature. They will keep well in an airtight container for up to 2 days. To reheat, place on baking tray, cover with foil and place in oven preheated to 180°C for 10 minutes.
• Microwave tip: place butter, dates, maple syrup and water in a medium heat-resistant, microwave-safe bowl or jug. Cover and cook for 2-3 minutes on Medium-High/650watts/70% or until the butter has melted.

HONEY SYRUP DATE CAKE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
• Combine flour, baking powder, baking soda, salt, cinnamon, ginger, and orange zest in a bowl. Set aside. Combine dates, apricots, raisins, walnuts, and cornmeal in a separate bowl. Set aside. Beat eggs, vegetable oil, 1/3 cup of orange juice, and molasses in a large bowl. Gradually pour the flour mixture into the egg mixture, mixing until just incorporated. Fold in the dried fruit mixture; mixing just enough to evenly combine. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• To prepare the syrup: Mix honey, 1/3 cup of orange juice, and butter in a microwave-safe glass or ceramic bowl for 1 minute. Stir in the orange-flavored liqueur. Poke holes throughout the cake then pour syrup over the cake.