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Aperol & Orange Marmalade Sauce  

This all came about because we had a bottle of Aperol and a bottle of orange marmalade and I was in charge of dessert the other evening. Store bought cake caught my eye as I was not into making/baking anything. But it seemed a bit plain and I wanted to doctor it up a bit. Liqueur is a great thinner to jams & marmalades as it makes it more ‘sauce’ like and adds a ton of flavor. Off the heat add marmalade to a sauce pan and a bit of the Aperol so it thins it out. Then heat it up on the stovetop. Once heated to your liking, pour over cake. Could not be easier but it makes something which could be boring, sing.

A bit about Aperol from their website: “The name says it all: Aperol is the perfect aperitif. Bright orange in colour, it has a unique taste, thanks to the secret recipe, which has never been changed, with infusions of selected ingredients including bitter and sweet oranges and many other herbs (including rhubarb) and roots in perfect proportions.”