Rowanberries - preserved in syrup

Rowanberries in syrup, a wild rarity

Rowanberries in syrup from Fink's Delikatessen are wild rowan fruits, preserved in a spiced syrup with a splash of rowanberry brandy. Tart-sweet, aromatic, a rarity for game and cheese.

Rowanberries are the wild fruits of the rowan tree, which Bettina Fink-Haberl preserves in a sweet syrup with a splash of rowanberry brandy. Raw, the orange-red berries are tart and bitter; they only become mild and edible when cooked down. This creates a rare wild fruit specialty that contains a little alcohol due to the brandy. Rowanberries are among the most unusual wild fruits in Styria and are true rarities in the product range.

Tart-sweet with a delicate almond aroma

In the jar, the berries glow orange-red in dark syrup. The color alone is reminiscent of an autumn forest.

The taste is tart-sweet, with a delicate, almost marzipan-like almond note and the warming depth of the rowanberry brandy. The berries remain whole and have a light bite. The brandy enhances the almond aroma and makes the berries festive. Tart, sweet, aromatic.

A fruit for gourmets looking for something wild and unique. You won't find this on every shelf, and certainly not in the supermarket. Anyone who loves game and bold flavors will appreciate them.

With game, dark meat and blue cheese

Rowanberries in syrup are a classic of upscale game cuisine and an insider tip for foodies.

Slightly warmed, they pair perfectly with venison, deer, and wild boar, dark meat, meat terrines, and strong blue cheese. A spoonful next to a roast brings Austrian fine dining to your home table. They are a classic accompaniment to venison or wild boar ragout, and with duck, goose, and terrines, they serve as a tart counterpoint to the sweetness. Because they contain rowanberry brandy, they are intended for adults.

You can find even more game companions with the pickled plums and in the specialties from Fink's Delikatessen.

The fruit of the forest rowan tree

Rowanberries grow wild on the rowan tree, *Sorbus aucuparia*. Almost everyone recognizes the bright clusters from the edge of the forest.

In early autumn, the Styrian forests turn orange-red when the rowan tree bears its berries. They are tart and inedible when raw, but when heated, the bitter compounds are transformed, and the fruit becomes sweet. For a long time, rowanberries were considered poisonous, which is a misconception – they are simply inedible when raw. Bettina Fink-Haberl, who founded her manufactory in 2002, turns them into one of her most distinctive specialties.

The transformation from bitter to mild is old culinary knowledge that many are no longer familiar with today. Thus, a wild forest fruit becomes a delicacy for the holiday menu. Such almost forgotten treasures make the product range special. You can find more from her kitchen in the entire range of Fink's Delikatessen.

Briefly warmed, they smell of almond and brandy

Rowanberries in syrup are best served slightly warmed, which is when they reveal their full aroma.

The 210-gram jar contains about 100 grams of berries. When briefly warmed, the scents of almond and brandy are at their most potent, and 1 to 2 spoonfuls go well next to a game roast, on a cheese board, or with a terrine. The syrup also refines a dark game sauce. Once opened, the berries keep well in the refrigerator. A jar that makes every game menu a feast and also makes an impression as a gift. Tart, sweet, festive, and wonderfully distinctive.