Pears with Maple Syrup Cream


1 large tin of pears

4 tablespoons  of pure maple syrup

Juice of half a lemon

4 tablespoons of sweet white wine

1/2 pint of thick cream or crème fraiche

The lower half of a sponge sandwich

Chocolate grains

1 tablespoon minced, roasted almonds


Sprinkle the sponge round with the wine and spread it with half of the maple syrup.

Arrange the pears wheel-wise on the maple syrup.

Whip the rest of the maple syrup with the lemon juice and then with the cream, and with it coat the pears.

Scatter with chocolate grains and minced roasted almonds.


Bake the pears, turning them every 15 minutes and coating them with the butter and maple syrup until they are tender and caramelized for an hour for a deeper, slightly more complicated pudding.

Chocolate Maple Marble Pudding

A moist, melting chocolate pudding cooked in a creamy sauce. It´s a microwave miracle!


3 oz. plain chocolate broken into squares

3 tablespoons of single cream

5oz. soft margarine

5 oz. pure maple syrup

3 eggs, beaten

4oz. flour with a tablespoon of baking powder, sifted

1 oz. ground almonds

1 oz. cocoa powder


Place 2 oz. chocolate and cream into a small bowl.

Cook on high for 2 minutes until the chocolate has melted.

Stir well.

Chop remaining chocolate.

In a separate bowl, cream together the margarine and pure maple syrup until light and fluffy.

Gradually beat in the eggs, alternately adding a tablespoon of flour.

Fold in the remaining flour.

Divide the mixture between two bowls.

Mix the ground almonds into one; cocoa powder and remaining chocolate into the other.

Spoon the cream and chocolate mixture into the base of a greased 2 pint pudding basin.

Alternatively, spoon the two cake mixtures into the basin.

Using a skewer, lightly mix the mixtures together. Cover

Place a small upturned bowl into the microwave oven.

Sit the covered cake mixture on top and cook on high for 6 minutes.

Allow to stand for 10 minutes.

Turn out and serve hot.


The cake will keep for about 3 days in an airtight container or for around 3 months when frozen.

Warm a little maple syrup and drizzle over the top for extra deliciousness!

Baked Ham with Maple Glaze

A common question is “Can I replace honey with maple syrup in recipes?” The answer is, generally, yes! It works especially well in dishes that need that darker fuller flavor. This baked ham with maple glaze recipe is a perfect example.

Maple syrup can be substituted for honey on a 1 to 1 basis but remember to stick to pure maple syrup and avoid corn syrups, they´re too watery and you won´t get the effect you want.


1 x 5 pound fully-cooked, bone-in-ham

¼ cup of maple syrup

1 tablespoon of red wine vinegar

2 tablespoons of Dijon mustard

1 tablespoon of dry mustard


Preheat the oven to 325°F.

Place the ham fat side up in the roasting pan and with a sharp knife score a diamond pattern, making shallow cuts about 1 inch apart.

Roast for around 30 minutes.

In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.

Once the 30 minutes are up, brush 1/3 of the glaze over the ham.

Bake it again for 20 minutes and repeat twice with the remaining glaze.

Cover the ham loosely in foil and let it stand for 10-15 minutes before carving.


Leftovers are great for casseroles, soups and pasta dishes.

Use the ham bone for bean soups or pea soup.

Studding the ham with cloves before cooking can add another depth to the flavour, especially good for Thanksgiving or Christmas.

Dairy-free Maple Nut Spread

A great way to get your day started is using this no-dairy, smooth and not-too-sweet spread, which is similar to cream cheese, on a bagel or slice of toast. All of these nondairy ingredients combine to make a creamy, delicious spread. For a lite-bite afternoon snack try it on crackers with sliced apples or pears.


1/3 cup raisins or currants

1/2 cup very hot water

1/2 pound firm tofu

1/4 cup plain or vanilla soy yogurt

1/2 cup pure maple syrup

1/2 teaspoon cinnamon

1 tablespoon tahini

2 teaspoons pure vanilla extract

2 teaspoons all-purpose flour

1/3 cup chopped walnuts


Preheat the oven to 350 degrees. Lightly grease a 1-quart baking dish or casserole dish.

Place the raisins or currants in a small bowl and pour the hot water over them. Set them aside to soak for a few minutes while you work on the next step.

Blend the tofu, soy yogurt, maple syrup, cinnamon, tahini, vanilla, and flour together in a food processor.

Drain the soaked raisins and chop them into small pieces.

Add the raisins and walnuts to the tofu mixture and blend well.

Pour the tofu mixture into the prepared baking dish and bake, uncovered, for 40 minutes, or until set. Cool completely before serving. This mixture keeps in the refrigerator for up to 3 days.


For a stronger maple flavor, add 1/2 teaspoon maple extract or use a darker syrup.

Maple Nut Spread

For a simple, light spread with only 30 calories per tablespoon try this easy option. It´s great on bagels, toast, waffles and muffins.


8 oz reduced-fat spreadable cream cheese

3 tablespoons maple syrup

1/8 teaspoon ground cinnamon

¼ cup of finely chopped and toasted walnuts


Beat the cream cheese, syrup and cinnamon in a large bowl until smooth.

Add walnuts.

Chill until serving.

Two-ingredient Maple Soufflé

Don’t be put off that soufflés are difficult. This simple recipe needs just eggs and pure maple syrup to whip up these sweet and fluffy delights!


2 eggs, separated

1/3 cup pure maple syrup


Preheat your oven to 400°F.

Separate the eggs, beat the yolks with the maple syrup and put the whites in a stainless steel bowl.

Beat the whites until you have soft, frothy peaks but not too much or they’ll separate.

Fold the pure maple syrup mixture into the whipped egg whites.

Pour into four buttered ramekins and place them on a baking sheet.

Once they´re in the oven immediately lower the temperature to 375°F.

Bake for 10 minutes, or until puffed up and brown.

Serve immediately.

There will be a little pool of syrup in the bottom of the ramekin to spoon over the soufflé.


Adding a teaspoon of sugar or a pinch of cream tartar to the egg whites will help prevent over-beating.

Nutella can be substituted for maple syrup for variety

Try adding cold whipped cream to the warm soufflé

Don´t peek! Leave the oven door closed or they´ll drop.

Use pure maple syrup, not corn syrup. The darker the color the deeper the flavor.

Pioneer’s Maple Syrup Salmon  

 Indian Candy Salmon or Wigwam Salmon were the mainstay of Canada´s pioneers. When coolers were not an option they combined salmon, salt, maple syrup and hours of smoking to create a sweet treat, good for at least two days out in the harsh wilderness. 

Salmon´s firm texture lends itself to being cured, whether through smoke or just salt. Adding maple syrup was just a way to keep the taste and texture but the result was so delicious it´s now come to be considered a luxury food.  

The salmon has to be salted this dehydrates the met and stops it rotting. Original recipes recommend weighing down or burying the salmon, soaking it in maple syrup and smoking it over hot coals for at least six hours. This is a little easier! 

As always, use the best, local ingredients available. The salt will draw the moisture out of the fish and if the bag begins to fill with liquid, you´re doing it right. A cured piece of salmon will keep fresh in the refrigerator for about five days. Try it with a bite of cucumber and cream cheese for a crisp, fresh taste! 


1/4 cup dark brown sugar 

2 tbsp kosher salt 

1 lb salmon filet 

1/4 cup maple syrup 

coarsely ground black pepper 


1. Mix the sugar and salt in a small bowl 

 2. Lay the salmon skin-side down in the sealable plastic bag, sprinkle sugar and salt mixture evenly over the salmon, and cover generously with maple syrup. Get as much air as possible out of the bag as possible and seal it tightly to make sure the fish is fully covered. Lay the fish in a baking dish and place a plate or another dish on top. 

 3. Weight down the second dish with a few cans or other heavy items and refrigerate, turning every 12 hours or so, for two to three days or until it feels firm and turns a slightly darker color. 

 4. Take the salmon out of the bag and pat dry with paper towels. With a sharp knife, cut the fish from the skin in thin slices and add a little black pepper. Enjoy!