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Muscat and Lemon Thyme Syrup

Recipe photo courtesy of Beatriz Da Costa

This recipe is designed to accompany Lemon Thyme Pound Cake. Slowly drizzle syrup over the cakes while they're still warm, then pour any leftover syrup onto plates so that your guests can soak individual bites. For this syrup, we like the delicate floral aroma of Muscat de Beaumes-de-Venise.

Source: Martha Stewart Living, March 2006
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