Once you get into the habit of pouring maple syrup over porridge or Greek yoghurt and using it in place of sugar to sweeten all kinds of things, you're sure to get addicted.
Note: once opened it needs to be stored in the refrigerator and used within three months.
Glazing parsnips with mustard and maple syrup gives them a whole new dimension… wonderful with any roast meats or poultry or as a vegetarian dish.
Just three ingredients here, but they meld together beautifully to create a simple, yet simply stunning, dessert that has more than a hint of Americana!
The Canadian bit comes from the maple syrup - that sticky, sweet, caramelly ingredient that lifts pancakes into the realm of the heavenly. Using buttermilk makes pancakes particularly light and moreish.
The sticky-sweet maple syrup marinade will guarantee that this quick and easy recipe is a huge hit with all the family!
There is a distinct affinity between walnuts and maple syrup, and this light cheesecake marries the flavours beautifully. In order to increase the maple flavour the syrup here is reduced and thickened. The same process is used to make a lovely maple
Sorry about the long list of ingredients in this sauce, but it really does take only 5 minutes to make, then cooks into a heavenly, sticky, spicy goo.
I have been a huge fan of maple syrup ever since I went to Canada to see how it was produced. It has a unique flavour, which seems to have a real affinity with pecan nuts. And using the syrup to caramelise them gives a lovely crunchy texture.