Pumpkin Syrup
This pumpkin syrup delivers pumpkin-pie spiced deliciousness, but thanks to a bit of miso, it’s got a subtle salinity and dimension.
INGREDIENTS
½ cup (scant)/85g white sugar
5 oz./130g hot water
⅓ cup (scant)/45g pumpkin puree
1 cinnamon stick
1 whole nutmeg
5 allspice berries
1½ teaspoons (or more, to taste) white miso
Yield: approximately 1 cup
Mix the sugar and hot water in a saucepan and whisk. Put saucepan over medium-low heat. As soon as sugar is dissolved, add pumpkin puree and whisk. Add spices. Heat for 3-5 minutes, whisking every so often. Take off heat and add miso and whisk to incorporate. Cover and steep for a 30 minutes or up to 4 hours. Cool. Keeps in an airtight container in the fridge for 2-3 weeks.