Scott DeWar
Prof. Emeritus-Supernatural Events/Countermeasure
A hot oil chicken parm?
Hijack, schmijack- discussion of ingredients is fair game. So what is wine palm syrup?
Cristian Andreu said:Hey Scott!
About wine palm syrup:
It's a traditional syrup here in Chile, which we use in all sorts of desserts, but most commonly with fruits, pancakes, and flan (my personal favourite is with bananas). There are other varieties in some parts of Latin America and Spain, but they all differ due to the type of palm used (each one has it's own flavour). Wine palm or Jubaea Chilensis is the one we use, which has a very particular flavour, due to being the only palm that can grow in cold climates. It's made from the boiled sap of the tree.
Wine palm syrup is more liquid than maple syrup, behaving sort of like caramel; it has a more earthy flavour as well. It's made in two varieties: Alone and with very tiny coconuts (about the size of a coin) produced by the palm. As with other syrups, it can last for a long time before spoiling, even if opened.
If you live in the US, I think these guys sell it: http://www.tuchileaqui.com/midepaco24n.html
Best regards,
Cristian
Cristian, What is Pan de pascua?