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
- Place the diced apple in a saucepan.
- 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.
- Add water to cover again, once or twice more, as the water boils down and the apples get softer.
- Pour maple syrup over apples, to just cover.
- Heat until syrup is warmed.
- Try different types of fruits, such as peaches or pears.