Baking with pálinka: 3 amazing dessert recipes

Most people visiting Hungary will face our mighty pálinka, the most ancient beverage of the Hungarians, at some point. This prestigious Hungaricum gives you an incomparable burning sensation and a taste of Hungarian history and identity. However, many people find it too rough in itself so we collected a few delicious dessert recipes, which are a great way to enjoy pálinka.

The tastiest kinds of pálinka are said to be made in the Carpathian Basin, as there the drinks are made of fruit, and therefore are uniquely luscious. For example, the climate of the Great Hungarian Plains is exceptionally suitable for fruit production, especially apricots, plums, cherries, strawberries and pears.

[button link=”https://dailynewshungary.com/the-history-of-hungarian-palinka/” type=”big” color=”orange” newwindow=”yes”] Read about the history of the Hungarian pálinka[/button]

Good homemade pálinka is so strong that it actually kills bacteria. This is why many parents give their kids a sip of pálinka when they are sick. But if you’re new to the phenomenon of this Hungaricum, maybe you should try out some of the following recipes, which enhance the taste of fruity pálinka and combine it with the sweet side of life.

Let’s start off with an easy recipe from nosalty.hu, which is sour cherry bonbons with pálinka. There are two ways of making homemade bonbons: the absolutely professional way and the less professional way. If you go to a bonbon-making workshop, you can learn step by step, how masters make bonbons, but if you want to try out an easier and quicker recipe at home, then this might be right for you. They can turn out just as delicious as the ones you buy in shops. And you only need a few ingredients and a bit of patience 🙂

This exact recipe features sour cherry in form of fruit and pálinka, but feel free to replace it with something else if you’re not the fan of sour cherry. This could be a perfect and delicious gift for Christmas or any occasion. Furthermore, homemade sweets are the best.

Ingredients (for 12): 150 grams of dark chocolate, 50 grams of dried sour cherry, 0.5 dl sour cherry pálinka and 2 tablespoons of sugar.

Directions: Soak the sour cherries in the pálinka for around 2-3 days. The longer the better. Melt the chocolate over steaming water, then brush the melted chocolate into your bonbon forms, put it into the freezer, wait for it to chill and repeat the process. Meanwhile, combine the cherries, the pálinka and the sugar and bring the mixture to a boil. Cook it for 1-2 minutes and let it cool down. Fill your chilled forms with the cherry mixture to 2/3 of the way. Let it freeze for 15-20 minutes and seal it with the leftover chocolate. Put your bonbons back into the fridge (or freezer if you’re in a hurry) and let them settle for a few hours. Finally, carefully push the bonbons out of the silicone form and enjoy them.

[button link=”https://dailynewshungary.com/reaction-of-the-american-youth-to-hungarian-palinka-video/” type=”big” color=”orange” newwindow=”yes”] This is how the American youth reacts to pálinka[/button]

Let’s continue with another delicious treat, which is brownie with plum pálinka and dried plum vanilla cream from palinka.com. This is a fun twist on the traditional brownie and it is definitely a crowd-pleaser. You will love the combination of plums, chocolate and vanilla!

Ingredients: for the brownie – 150 grams of dark chocolate, 150 grams of butter, 100 grams of sugar, 100 grams of flour, 3 eggs, 1 dl plum pálinka and 200 grams of dried plums, for the cream – 0.5 litre of milk, 4 tablespoons of corn-starch, 3 egg yolks, 2 teaspoons of vanilla extract, 120 grams of sugar, 2 dl of whipping-cream and 1 packet of cream fixer (optional for a tougher cream)