Apple-Maple Syrup

I’ve decided to experiment with syrups. I’m trying not to eat the typical syrups found at the store, preferring to use maple. A guest at the inn brought me fresh maple syrup last spring, made by a friend of his here in Maine. I put it away for winter, because that’s when I usually eat hot breakfasts. I took the syrup out the other day to go with pancakes, and decided to kick it up a notch.


1 medium apple, cored, peeled, and diced (reserve the apple peels for a smoothie)


enough syrup to cover the diced apple after cooking down in the saucepan

  1. Place the diced apple in a saucepan.
  2. Pour enough  water in the pan to just cover the apples, and cook over medium-high heat until the apples are cooked down somewhat. You want them soft, and a little saucy. But you also want some chunks.
  3. Add water to cover again, once or twice more, as the water boils down and the apples get softer.
  4. Pour maple syrup over apples, to just cover.
  5. Heat until syrup is warmed.


  • Try different types of fruits, such as peaches or pears.

Serving Suggestions


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