New This Month

Fruit Syrup

This syrup is delicious on pancakes; the tart berries and ripe orchard fruits are a perfect counterpart to maple's mellow sweetness.

  • Yield: Makes 3 cups

Source: Martha Stewart Living, September 1995


  • 2 cups berries or diced fruit, (pitted or cored) such as pears, peaches, or plums
  • 1 cup maple syrup
  • 1 vanilla bean, (optional)


  1. Combine fruit and syrup in a small bowl. If using berries, press them with the back of a spoon until they just start to break apart. For a smoother syrup, press through a sieve.

  2. Split vanilla bean, if using, and scrape seeds into mixture. Add bean to bowl.

  3. Transfer mixture to a bottle or another container, cover, and refrigerate. Use within 3 or 4 days. Before serving, the syrup can be warmed in a small saucepan over low heat to desired temperature.

Cook's Notes

To flavor the syrup, you can use just one kind of berry or fruit, or a combination of favorites.

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