My family loves the real-deal maple syrup. No fake, low-sugar stuff for us. We want full power maple syrup on the butteriest pancakes in the world.
Well, the other morning, I was almost out of my syrup and NEEDED syrup for the pumpkin pancakes I was frying up. I happened to have a bag of pears that needed to be used up. So, out of necessity came a deliciously Fall-ishPear-Maple Syrup! My family loved it so much, they decided they liked it better than our Maple Syrup. Now, I wouldn’t have gone that far…but, that’s what they said. Just sayin’, it is some pretty good stuff.
- 2 Tbs. butter, browned
- 1 pear, chopped
- 1-2 Tbs maple syrup
- 1/4 tsp cinnamon
- 1/4 cup sugar
- 1/4 cup water
- 1/8 tsp salt
- Brown your butter in the bottom of a heavy medium saucepan. Add your chopped pears after the butter has browned and sauté until soft.
- Add the rest of the ingredients; maple syrup, cinnamon, sugar, water and salt and bring to a boil to dissolve the sugar. Use your immersion blender to puree your pears and thicken the syrup.
- Let cool slightly and serve over anything!
- Store in a sealed jar in the refrigerator for a few weeks, though I doubt it will last that long!
TIP JAR: This pancake syrup is my favorite. I learned from America’s Test Kitchen that Grade B syrup actually has better flavor than Grade A. But, try finding Grade B! The only place I’ve ever been able to find it is at my local Trader Joe’s. And no, it isn’t any cheaper, but with Maple Syrup, you get what you pay for.
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