Prep 10 mins
Cook 20 mins
And you thought pansies were just to look at! This is so good over vanilla ice cream, cake, pancakes, even oatmeal! Adapted from David Feys, co-chef, Sookie Harbour House, Sookie, British Columbia.I wasn't able to say pansy flowers, so added it in parentesis.
- 2 cups granulated sugar
- 1 cup water
- 1 cup fresh edible flower, loosely packed (black or purple pansy petals)
- Put pansy petals into a food processor fitted with the steel blade. Add 1/3 cup sugar. Grind pansies into sugar by pulsing 3 or 4 times, then process for about 30 seconds.
- Combine sugar, pansy/sugar mixture and water in a small stainless steel(or glass-no aluminum)saucepan. Over medium heat bring the mixture to a boil. Stir once and reduce heat to low. Allow to simmer and cook to a syrup stage. (If you have a candy thermometer, do not allow the mixture to go over 220F.)
- When the mixture reaches a syrup stage, remove it from the heat and pour into heatproof container. Allow to cool. This rich dark syrup is wonderful poured over vanilla ice cream, cake, pancakes, etc.