Best Maple Rum Syrup Recipes

RUM-RAISIN MAPLE SYRUP

Steps:

• Bring raisins, syrup, and rum to a simmer in a small saucepan. Remove from heat. Let stand until raisins are plump, at least 15 minutes.

SPICED RUM RAISIN MAPLE SYRUP

Steps:

• In a small bowl combine raisins with rum and let stand 15 minutes. In a small heavy saucepan combine maple syrup, sugar, water, spices, and a pinch of salt and simmer, covered, and stirring occasionally, 10 minutes. Add raisin mixture and simmer, covered, 2 minutes. Discard cinnamon stick and cloves.
• Serve syrup warm. The syrup keeps, covered and chilled, 1 week.

MAPLE SYRUP RUM BAKED BEANS

Steps:

• Preheat over to 250F. Line bean pot with sliced port. Pour in beans and their cooking water. Roll onion in dry mustard until all mustard sticks to it. Bury it in centre of beans. Pour maple syrup and coarse salt on top. Bake covered for 6 to 8 hours, adding more hot water if needed to keep beans moist. Uncover for last hour of cooking. Cover beans with whole apples, placed as close together as possible. Cream together butter and sugar and spread on top of apples. This forms a delicious topping when beans are baked. Pour rum on top before serving.

SPICE RUM BANANA STUFFED FRENCH TOAST WITH MANGO MAPLE SYRUP

Steps:

• For banana mixture
• In 8" skillet, melt 2 tablespoons I Can't Believe It's Not Butter!® Original Soft Spread. Add 3/4 of banana, peanut butter, rum, sugar and pinch of salt. You will get flames so be careful in handling your skillet. Bring to boil, breaking down the bananas using a wooden fork or spoon. Using same spoon, stir until bananas have cooked down and rum has infused. You want to end up with a semi-thick mixture with some chunkiness in the bananas. Set aside and cool.
• For toast
• Whisk eggs in medium bowl. Add milk, nutmeg, cinnamon and vanilla extract. Combine well. Drench each slice of bread until fully covered in egg mixture. Using stovetop grill pan, melt remaining 2 tablespoons of I Can't Believe It's Not Butter!® Original Soft Spread and grill one slice of bread. Top first slice with banana mixture, the cover with the second slice of bread and press down using a spatula. Cook on each side until bread is golden brown and egg is cooked through, approximately 4-5 minutes on each side. Lastly, cook remaining bananas in same grill pan for 2-3 minutes.
• For syrup topping
• In small bowl mash mango using fork until broken down but still a bit chunky. Stir in maple syrup until both are well combined. You may add a pinch of cinnamon or nutmeg here.
• To plate
• Slice French toast diagonally. Pour mango syrup, top with remaining bananas and dust with confectioner's sugar and a dash more cinnamon.
• Nutrition Information Per Serving
• Calories 490, Calories From Fat 160, Saturated Fat 5g, Trans Fat 0g, Total Fat 18g, Cholesterol 320mg, Sodium 470mg, Total Carbohydrates 54g, Sugars 32g, Dietary Fiber 5g, Protein 16g, Vitamin A 25%, Vitamin C 20%, Calcium 15%, Iron 15%

SPICED RUM RAISIN MAPLE SYRUP

Steps:

• In a small bowl combine raisins with rum and let stand 15 minutes. In a small heavy saucepan combine maple syrup, sugar, water, spices, and a pinch of salt and simmer, covered, and stirring occasionally, 10 minutes. Add raisin mixture and simmer, covered, 2 minutes. Discard cinnamon stick and cloves.
• Serve syrup warm. The syrup keeps, covered and chilled, 1 week.
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MAPLE RUM SYRUP

Steps:

• Add all ingredients to pan.
• bring to a boil while stirring.
• Reduce to simmer for 2 minutes.
• Serve over favorite pancakes or waffles.