Semiserious Chefs

This would also be great topped with Toasted Coconut Flakes.

First off I will mention that rum could easily replace the bourbon. I suppose that triple sec could as well, but that would make it maple orange, and quite a bit sweeter. You can of course just replace the booze altogether with water if it fits your lifestyle better, but then, you might as well just use syrup.

Now, the explanation for why I didn’t just use maple syrup. My first instinct was that using the fake maple syrup crap we all probably have on our shelf would be a bit of a cheat. “Should I go and get real maple syrup for this?” Well, I did a little bit of research.

d’Anjou Rouge: Red Anjou Pears

There is a reason that the true maple ‘believers’ will use nothing else. Real, pure, maple syrup has a totally different character than the maple flavored corn syrup most people buy and that restaurants usually serve. It is in-fact usually thinner, but requires less because the flavor is so intense. It is also not nearly so overwhelmingly sweet.

So why do they make the fake junk? Obviously it’s cheaper. Much! …but the corn syrup is also not absorbed as quickly as the natural syrup. Want a great photo of a syrup smothered pancake? Use the corn syrup crap, and be sure to freeze your butter pat to keep it from melting while during your photo shoot.

Now, when it comes to using maple syrup in a brine or sauce you pretty much shouldn’t waste your money. And choosing to use replica syrup would be a waste of your taste buds. You’d actually be better off, flavor-wise, using brown sugar and maple flavor. You can control the amount of sweetness that way, with more depth of flavor, and as much or as little intensity in the maple flavor as you desire.

So there you have it, the reason that this recipe uses brown sugar and maple flavoring instead of the real thing. Is it still good? You tell me! I think it’s absolutely outstanding! And would I lie to you?

Bourbon and Maple Candied Pears and Syrup over Waffles