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