A delightful fruity maple syrup made with fresh apricots is flavored with vanilla bean. Goes well with pancakes or waffles, as well as a topper for pound cake or ice cream. Serve warm or at room temperature.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 10 fresh apricots
- 1 cup pure maple syrup
- 1 high-quality, moist, supple vanilla bean
Preparation:
Pit 6 of apricots and puree them in food processor or blender.In small saucepan over medium heat, bring maple syrup to simmer and stir in puree. Slit vanilla bean lengthwise and scrape seeds into syrup mixture. Cut pod into thirds and add to syrup. Continue to simmer 10 minutes, or until syrup thickens slightly.
Just before serving, remove bean pod. Pit and thinly slice remaining apricots and add to mixture. Syrup will thicken a little if allowed to cool to room temperature before serving.
Keeps in refrigerator 2 weeks.
Yield: 2 cups
Recipe Source: Summer Fruit: A Country Garden Cookbook by Edon Waycott (Collins Pub)
Reprinted with permission.
