Apple Honey Syrup

You will love the apple-honey combination, of our pancake syrup recipe, but you might also like to try the combination of apple-molasses or make it a recipe that uses maple syrup. Possibly you could try all three and simply choose whichever you feel more like on a given day. Whatever way you choose to make and serve our fruit syrup, after one taste, you'll be looking for the pitcher again to add more. It has one of those "can't get enough" tastes.

Although it's looking like a star in the pretty cruets pictured, to make life easier for yourself, I would suggest a container with a bit wider mouth. I think it will serve you better as you try to fill the container and when you're pouring the syrup onto your food. We want to make sure everyone has the benefit of receiving every, single, tasty morsel of apple available.

Ingredients

3/4 cup apple juice

1/2 cup honey, molasses, or maple syrup (Your choice)

1-1/2 cups peeled and chopped apple (I used Red Delicious)

2 teaspoons apple juice

2 teaspoons cornstarch

Method

• Mix together the 3/4 cup of apple juice and either honey, molasses, or maple syrup, plus the chopped apples in a saucepan. Bring to a boil over medium-high heat, stirring constantly.

• Reduce the heat to low, cover the pan, and simmer for about 10 minutes or until the apples are soft enough for your taste.

• In a small bowl, mix together the other 2 teaspoons of apple juice and the cornstarch until it's nice and smooth.

• Remove the pan from the heat and whisk in the juice and cornstarch combination until it's incorporated well.

• Return the pan to the heat, and stir the mixture for about a minute or until it's just slightly thickened.

Serve warm over pancakes, waffles, or French toast. Although I don't think you'll have much left over, you can refrigerate the rest of the syrup for up to a week. This recipe makes 1-3/4 cups.


I hope you'll give this syrup a try on our Apple Cinnamon Pancake Recipe.

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