I’ve written before about how much I love peaches. Adore them. Crave them. Dream about them. Well, you get the idea.
Unfortunately I often buy more peaches at the farmers market than I can consume. (The Picky Eater says he likes peaches, but he never eats any of them. Hum.)
What to do when faced with a bowl of almost-too-ripe peaches? All summer I’ve seen lovely photos, blogs and articles featuring yummy-looking peach cakes, muffins, ice creams, tarts, pies, etc. But I wanted to do something different.
A craving for pancakes was my inspiration. I would take those really, really ripe peaches and make them into peach pancake syrup. I got the idea from another food blog (I don’t remember which one, unfortunately) where the writer raved about pancakes from a
diner served with a cherry compote. But I hated the thought of giving up maple
syrup for the peach variety, so I just combined both! New York City
I used real, 100-percent maple syrup for this recipe. After two decades of living in
New England, I can’t imagine
ever switching back to the imitation kind.
Since the peaches were so ripe, they released plenty of juice. If yours are on the hard side, you may want to add a little water to get the right consistency. Also, if you’re peaches aren’t very sweet, give the syrup a taste and add a little sugar if necessary.
I served this yummy, peachy syrup over my multigrain pancakes, and the combination was perfect! I may have to try it over French toast tomorrow. Maybe some waffles? Oh and ice cream! Mmmm…
Peachy Maple Syrup
1/2 cup 100-percent pure maple syrup
1/4 teaspoon cinnamon or 1 cinnamon stick
Pinch of salt
Place the sliced peaches into a heavy medium-sized sauce pan. Toss them with the lemon juice, and then add the remaining ingredients. Bring to a simmer over medium heat and cook until the syrup has reached the desired thickness, about 5 minutes, stirring occasionally. Serve warm.