The boiled-down sap of the maple tree, this syrup is very popular in the United States and Canada. It’s a little luxury to pour over pancakes or waffles or over ice cream and can be used in baking or even savoury dishes – spread a little on top of streaky bacon before grilling.
Gammon with treacle bacon crust
Maple and balsamic glazed lamb chops with couscous
Gingerbread pancakes with parma ham and maple syrup
French toast with bananas and maple syrup
Canadian buttermilk pancakes with maple syrup
Maple-roast parsnips
Fig flapjacks
American baked cheesecake
It is expensive because of the low yield from the sap (40 gallons of sap are needed for one gallon of syrup!) but the cheaper imitations labelled ‘maple-flavoured syrup’ made from a mixture of maple syrup and cane syrup just don’t compare to the real thing. True maple syrup from Canada and the north-eastern states of the US a carry a maple leaf mark to guarantee their authenticity.
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