Mavrodaphne Brandy Syrup

Serve over cakes or scones. From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman.

• Ready In: 16 mins
• Serves: 6
• Yields: 3/4 cup

Ingredients

• 4  cloves, whole
• 1  inch cinnamon stick
• 3⁄4 cup sugar
• 1⁄3 cup  mavrodaphne wine
• 1⁄4 cup metaxa brandy
• 3⁄4 cup water

Directions

1. Place all ingredient ins a small saucepan and bring to a boil over high heat.
2. Stir, reduce the heat and simmer briskly until thickened, reduced and slightly golden, about 15 minutes.
3. Remove from the heat and cool to room temperature and remove cloves and cinnamon stick.