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.

Crunchy Lemon Maple Triangles

Home baking needn´t take all day and the entire kitchen. Try this simple, delicious recipe for a light afternoon treat.


6oz. butter

6oz. pure maple syrup

6oz. flour with a pinch of baking powder

2 eggs, lightly beaten

The rind of one lemon, grated


Juice of one lemon

4 oz. pure maple syrup


Preheat the oven to 350°F.

Grease a tin or microwavable dish 7 ½ x 11 ½ x 1 ½ inches.

Melt the fat and maple syrup together in a saucepan.

Beat in the flour, eggs and lemon rind and pour into the tin or dish.

In an oven: bake for 25-30 minutes until firm. In a 650W microwave: cook on full power for 3 ½ minutes until the cake is just dry on the surface and pulling away from the sides of the dish.

For the topping, mix the lemon juice and pure maple syrup together in a jug.

Allow the baked cake to cool slightly then pour the juice mixture over the cake.

When completely cool cut the cake into six squares and then each square into two triangles.


You can bake more than you think in the microwave! The cakes won´t brown but the texture is the same, try adding chocolate.

If you do microwave, let the cake sit for 1-2 minutes once you take it out to distribute the heat evenly.

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.

Maple cake with Maple Syrup Frosting

Double the maple not the work with this simple and delicious recipe.

Ingredients for the cake

3 cups of flour

1 tablespoon baking powder

1 teaspoon of salt

½ cup (1 stick) of unsalted butter at room temperature

2 tablespoons of non-hydrogenated solid vegetable shortening, room temperature

2 cups pure maple syrup ( preferably Grade B)

1 teaspoon of vanilla

3 large egg yolks

1 large egg

1 ¼ cups of whole milk

1 cup walnuts, toasted and finely chopped

Ingredients for the frosting

½ cup of maple syrup (preferably Grade B)

2 cups of confectioners´ sugar

1 tablespoon of butter

Cake preparation

Preheat the oven to 325°F with the rack in the center

Take two 8 inch cake pans with 2 inch sides and butter them. Place buttered parchment paper inside the pans.

Dust the pans with flour and tap out the excess.

Sift 3 cups of flour along with the baking powder and salt into a medium bowl.

In a separate, larger bowl beat the butter and shortening with an electric mixer until light and fluffy.

Add the maple syrup little by little and beat well each time until smooth.

Add the egg yolks and egg one at a time along with the vanilla, making sure the mixture is well blended each time.

Add the flour and milk gradually, beating constantly.

Fold in the walnuts.

Divide the batter equally between the pans and smooth.

Cooking time should be around 50 minutes.

Turn cakes out onto racks; remove paper and leave to cool.

Frosting preparation

Bring the syrup to the boil for one minute.

Remove from the heat and stir in the butter; add the sugar and let it cool until it´s a good spreading consistency. The frosting will thicken the more it cools.

Spread the frosting between the two cakes and across the top and sides and garnish with the walnut halves.

Gluten-Free Maple Frosting

This quick and easy gluten-free maple frosting recipe uses prepared meringue powder. It´s free of gluten, casein and refined sugar.


1/2 cup maple syrup

2 tablespoons gluten-free meringue powder

1/4 teaspoon vanilla


Combine all the ingredients in a medium sized bowl

Beat with a mixer for 7-8 minutes or until the frosting is fluffy and has the texture of marshmallow crème.

Spread immediately on cupcakes

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.