Aren’t you happy you don’t have to wait for over a year to have some amazing Syrup of Squill like Leeta did in “The Magnificent Ferengi”? I know I’m happy I didn’t have to know the nephew of a syrup of squill dealer that just happened let it spill that he was buying rain boots when Balancar was supposed to be experiencing a drought.
Of course that also cost me a great adventure where I got to meet the Vorta version of Iggy Pop and control a Keevan corpse-bot, but hey, we can’t win them all.
Anyways, if you want to eat like an absolute darling—because Leeta is the darling supreme—use my recipe for Groatcakes and this recipe for Syrup of Squill. It’s absolutely delicious and completely understandable why someone would wait a year for this quality delicacy of the Agriculture Consortium.
Mise En Place
In order to get down to business, we have to ready our ingredients. You will need one cup Pomegranate Juice, two Amjou Pears that have been peeled and cut into rings or quarters (however you want to eat them), three tablespoons Butter, two cups Brown Sugar, 1/4 teaspoon Coriander and 1/2 teaspoon Cinnamon. Also, you’re going to need a medium skillet, a slotted spoon and somewhere to store your cooked pears and syrup. So that’s at least one bowl and a jar.
Now, for the first step you will want to melt the butter in the pan over a medium-high heat. Once the butter is melted, but not browned, you want to add in the pears. Why not browned? Well, our syrup is meant to taste rather fruity and browned butter has a nutty quality that I am not certain would blend well. If you want to try (or just let your butter brown by accident), keep going with the recipe and let me know how it worked out for you in the comments or by posting about it to twitter or instagram. Just use the hashtag #thecaptainstablelogs.
Getting back to the recipe, once the butter has melted, you then want to add in the pears. Cook them until they are nice and soft, remembering to flip them at least once so that both sides get an even cook. When the pears are softened, you then want to pour in the brown sugar, cinnamon and coriander. Make sure to evenly coat the pears and to still flip them again as our brown sugar warms and melts into a caramel color. It also doesn’t hurt to keep stirring during this point because we want to make sure there’s an even cook.
When the sugar is fully melted, but hasn’t begun to harden too much, you will pour in the pomegranate juice to our mixture. At this point it’s going to bubble up and look really pretty and red. Which is great. Cover with a lid and turn down the heat to a medium low to allow it to cook. We’re going to leave it alone for ten minutes or so. When you return, your pears should be fully cooked and soft. They will also be super hot to the taste so don’t eat immediately. Use the slotted spoon to remove them and let them cool while we let our syrup cook for another ten minutes uncovered to help reduce it.
Remember, keep an eye on it. You aren’t actually aiming for a Mrs. Butterworth consistency syrup. You are aiming for that liquidy consistency of warm Maple Syrup. If that’s not your thing, don’t worry, the longer you allow it to cool, the more it will thicken. But if you let it get too thick while on the pan, when it cools, it will harden like rock candy. And that’s actually good for syrup.
When it’s done, allow it to cool for five to ten minutes before pouring it into a container for storage. Preferably using a funnel to make sure it doesn’t spill everywhere. Also, despite the photos, I actually use a plastic squeeze bottle to store my syrups. It works, it’s easy it to thin it by placing the bottle into a bowl of hot water, and I can store it in my fridge really easy. But that also means I have to let it fully cool since I don’t want to melt my bottles. So things to keep in mind. But at this point you probably have cooked pears, syrup and maybe groatcakes or pancakes. Either way, treat yourself to breakfast before worrying about storing that syrup.
Unless you have pets, then store first. Eat later.
Syrup of Squill
- 1 cup Pomegranate juice
- 2 Anjou Pears peeled and cut into slices
- 3 tbs Butter
- 2 cups Brown Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Coriander
- In a medium pan melt the butter over a medium-high heat.
- Add the sliced pears to the pan and cook until softened, making sure to flip once.
- Evenly coat the pears with the brown sugar, cinnamon and coriander then allow to cook, stirring constantly.
- When the sugar begins to caramelize, pour in the pomegranate juice and stir until the sugar is fully dissolved.
- Lower temperature to a medium low-heat and then cover with a lid. Cook for ten minutes.
- After removing the lid, use a slotted spoon to remove the pears and then continue to cook the syrup for another five minutes to allow it to reduce.
- Afterwards, remove the syrup from the heat and allow to cool before pouring into a separate container for use or storage.
Made the recipe? Show us on instagram using the hashtag #thecaptainstablelogs and be sure to tag @_thecaptainstable while you’re at it.