Spiced Maple Pears

6 ripe pears, peeled with stalks in place
6 cloves
8 cracked cardamom seeds
2 cinnamon sticks
15 g (1 tablespoon) sugar
90 ml (6 tablespoons) pure maple syrup
300 ml (1 cup) medium/sweet white wine

Preheat oven to 400F (200C or gas mark 6). Push a clove inside each pear and lay on their sides
with cinnamon sticks in an oven-proof dish. Scatter cardamom seeds on top of pears. Gently
heat white wine, pure maple syrup and sugar until dissolved and pour over pears, ensuring they
are half covered. Cover pears with foil and poach for approximately 1 hour or until tender,
basting occasionally. Remove cloves, cardamom seeds and cinnamon before serving.

Serves 6.

Maple Apple Crunch

Base: 900 g (4 ˝ cups) peeled and sliced apples
30 g (2 tablespoons) all-purpose flour
160 g (ž cup) white sugar
100 ml (˝ cup) pure maple syrup
5 g (1 teaspoon) cinnamon

Topping:
325 g (1 ˝ cups) oatmeal
325 g (1 ˝ cups) all-purpose flour
100 ml (˝ cup) pure maple syrup
160 ml (ž cup) melted butter
5 g (1 teaspoon) baking soda
5g (1teaspoon) baking powder
100 g (˝ cup) chopped nuts

For base, mix all ingredients and put in an ungreased 23x30 cm (9x12 inch) baking dish. Combine
topping ingredients and spread on top of base. Bake 40 minutes at 350% (175C). Serve with ice
cream or whipped cream and pure maple syrup.

Maple Parfait

160 ml (ž cup) pure maple syrup
3 egg whites
600 ml (2 ˝ cups) light (single) cream
Cook pure maple syrup to 520F (270C). Pour pure maple syrup over egg whites beaten stiff, and
beat until cold. Fold into whipped cream. Freeze in refrigerator trays. Serve in parfait glasses
with whipped cream.

Canadian Maple Dumplings

Dumplings:
450 g (2 cups) all-purpose flour
225 ml (1 cup) milk
20 g (4 teaspoons) baking powder
60 g (4 tablespoons) butter
Pinch of salt

Syrup:
450 ml (2 cups) pure maple syrup
225 ml (1 cup) water
Pinch of salt
100 g (˝ cup) raisins (seedless/sultanas)

Mix all-purpose flour, baking powder and salt. Sift together. Cut in butter with 2 knives or pastry
blender. Add milk and stir to obtain a smooth paste. Drop thick dough, by spoonfuls, into boiling
pure maple syrup and allow to cook 20 minutes without removing lid from the pan. Serve with
the pure maple syrup, thickened if desire, to which raisin have been added.

N.B: It is very important to add milk to dry ingredients at the last minute when pure maple syrup
is ready to start cooking dumplings.

Maple Syrup Pudding

Pudding:
450 g (2 cups) all-purpose flour
20 g (4 teaspoons) baking powder
5 g (1 teaspoon) salt
160 ml (ž cup) liquid (water or milk)
60 g (4 tablespoons) butter

Sauce:
450 ml (1 cup) pure maple syrup
100 ml (˝ cup) water
Pinch of salt

10 g (2 teaspoons) cornstarch

Sift flour, baking powder and salt, 2 or 3 times. Cut in butter with 2 knives or pastry blender.
Promptly add liquid and handle as little as possible. Roll out 1.5 cm (˝ inch) thick. Butter lightly,
sprinkle with sugar. Roll like a jellyroll (sponge). Cut into slices 2 cm (ž inch) thick. Bake in hot
oven in sauce made with pure maple syrup, water, pinch of salt and cornstarch.

Maple Syrup Pie

Pastry:
225 g (1 cup) all-purpose flour
80 g (1/3 cup) butter or margarine
2.5 g (˝ teaspoon) salt
80 ml (1/3 cup) cold water

Filling:
225 ml (1 cup) pure maple syrup
100 ml (˝ cup) light (single) cream
100 g (˝ cup) all-purpose flour
100 ml (˝ cup) water
Nuts or coconut

Line pie pan with pastry and cook. Mix flour with water. Add to boiling pure maple syrup. Stir
and allow to thicken. Add cream. Cool and pour into already cooked pie shell. Sprinkle with
chopped nuts or coconut.

Pure Maple Syrup Cake

Cake:
100 g (˝ cup) butter
100 g (˝ cup) brown sugar
2 eggs
225 g (1 cup) pure maple syrup
100 ml (˝ cup) hot water
560 g (2 ˝ cups) all-purpose flour, sifted with
5 g (1 teaspoon) baking soda
10 g (2 teaspoons) baking powder
2.5 g (˝ teaspoon) ginger

Icing:
160 ml (ž cup) pure maple syrup
1 egg white
2.5 g (˝ teaspoon) baking powder
50 g (ź cup) sugar
Pinch of sea salt
Place butter in mixing bowl; gradually add brown sugar, eggs, pure maple syrup and hot water.
Blend in flour, baking soda, baking powder and ginger. Pour mixture into greased and floured
baking pan. Cook in 350F (180C) oven for 50 minutes.

Let cool and set aside. In a double boiler, mix icing ingredients and beat mixture until it peaks.
Ice cake and decorate with nuts, almonds or cherries.

Maple Apple Muffins

2 eggs, beaten
100 g (˝ cup) butter or margarine
225 ml (1 cup) pure maple syrup
325 g (1 ˝ cups) chopped or diced apples
675 g (3 cups) all-purpose flour
15 g (1 tablespoon) baking powder
5 g (1 teaspoon) salt
5 g (1 teaspoon) cinnamon

5 g (1 teaspoon) nutmeg

Preheat oven to 350F (175C). Cream eggs and butter or margarine in a bowl until light and fluffy.
Add pure maple syrup and apples. Mix well. Sift in dry ingredients. Stir until moistened. Put into
greased muffin tins. Bake 20 to 25 minutes.

Makes 12 medium-sized muffins.

Summit Harvest Maple Cookies

1 egg
160 g (ž cup) vegetable shortening
225 ml (1 cup) pure maple syrup
50 ml (ź cup) water
5 ml (1 teaspoon) vanilla extract
675 g (3 cups) oatmeal
225 g (1 cup) all-purpose flour
5 g (1 teaspoon) salt
2.5 g (˝ teaspoon) baking soda
225 g (1 cup) trail mix

Preheat oven to 350F (175C). Beat together egg, shortening, pure maple syrup, water and vanilla
extract until creamy. Add remaining ingredients. Drop by the spoonful on a greased cookie
(biscuit) sheet. Bake 12 to 15 minutes.

Makes 24 cookies.

Baked Maple Popcorn

100 ml (˝ cup) pure maple syrup
225 g (1 cup) butter
450g (2 cups) packed brown sugar
5 g (1 teaspoon) slat
2.5 g (˝ teaspoon) baking soda
5 ml (1 teaspoon) vanilla extract
225 g (1cup) unpopped corn

Heat oven to 250F (120C). Cook uncooked popcorn. Put popped corn in a slightly buttered bowl.
In a saucepan, melt butter add pure maple syrup, brown sugar and salt. Boil without stirring for 5
minutes. Remove from heat. Stir in baking soda and vanilla extract. Pour gradually over popped
corn and mix well. Turn into large roasting pan; bake 1 hour, stirring every 15 minutes. Remove
from oven and cool.

Note: Freezing the uncooked popcorn kernels will yield more popped kernels and they will tend to be lightened in texture.

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