ISLAND SWEET DELIGHT
(courtesy of Diane Halferty - Corpus Christi, TX)
1 ripe pineapple (peeled and eyes removed, cored and cut into 8-3/4 inch rounds)
½ cup dark rum
½ cup McLure's Honey
2 tbsp McLure's honey, divided use
½ cup packed light brown sugar
1/4 cup orange juice
½ tbsp fresh line juice
Coconut or rich vanilla ice cream
8 oz good quality white chocolate
Heat the grill to medium (250º-325ºF) and brush clean with a wire brush.
Oil grill.
In a saucepan, combine the rum, sugar, ½ cup honey, orange and lime juices
and simmer, stirring to dissolve the sugar. Let cool.
Baste both sides of the pineapple with the honey mixture.
Place pineapple on an oiled grill, 4-6 inches from heat. Cook until lightly charred
and golden, basting on both sides with honey mixture, 6-8 minutes, turning as needed.
Meanwhile combine the white chocolate and honey in small saucepan, set in a pan
of simmering water. Stir gently until chocolate is melted and smooth; keep
warm.
Remove pineapple from the grill and arrange 2 slices in each of the 4 shallow bowls.
Drizzle pineapple with the white chocolate mixture then top with a scoop of ice
cream, drizzle a spoonful of the remaining rum glaze on top.
Printer
Friendly Version
4
x 6 Recipe Card
MAPLE CANDY
1 quart McLure's Light Amber Pure Maple Syrup
Cook McLure's Pure Maple Syrup to 238° - 240°F. Cool until temperature reaches
190°F. Stir constantly until syrup becomes sugary. Pour into molds until cool.
Remove.
Tips for Making Maple Candy:
- Always use the freshest, light-grade syrup (Fancy or Light Amber
in the U.S.; Light or Extra-Light in Canada). Darker grades and old syrup may not
crystallize.
- On a sunny day, when the air pressure is high, boil the syrup approximately
1° higher; on a cloudy day, approximately 1° lower.
- When syrup is cooling, it must be left undisturbed, or large crystals
will form, ruining the texture of the candy. Do not remove the candy thermometer
from the pot at this stage, since even a small movement can affect the outcome;
leave it clipped to the side.
- If the candy mixture "seizes" while you are beating it,
try reheating in gently on top of the stove, stirring all the while, until the mixture
becomes liquid again, then immediately pour it into the pan or other container.
Printer
Friendly Version
4
x 6 Recipe Card
MAPLE FRUIT DIP
1/3 cup McLure's Pure Maple Syrup
8 oz. tub of whipped cream cheese
Blend McLure's Pure Maple Syrup into whipped cream cheese. Serve with fresh fruit.
Printer
Friendly Version
4
x 6 Recipe Card
MAPLE GRANOLA
½ cup vegetable oil
½ cup McLure's Pure Maple Syrup
1 tsp. vanilla
2 cups quick oats
2 cups Total cereal
1 cup sunflower seeds
¾ cup sesame seeds
½ cup nuts
½ cup coconut
½ cup wheat germ
1 cup raisins
Combine all ingredients, except raisins. Spread in greased 13x9x2" pan. Bake
at 350°F about 20 minutes. Stir in 1 cup of raisins. Yields about 8 cups.
Printer
Friendly Version
4
x 6 Recipe Card
MAPLE ICING
1-½ cups McLure's Pure Maple Syrup
2 egg whites
Boil McLure's Pure Maple Syrup to the softball stage. While syrup is boiling, beat
egg whites to the soft peak stage. When syrup is done, slowly pour over beaten egg
whites beating constantly with an electric mixer. Beat until fluffy and will stand
in peaks.
Printer
Friendly Version
4
x 6 Recipe Card
MAPLE TAFFY (SUGAR ON SNOW)
Without question, this maple confection - featured at impromptu sugarhouse parties
throughout the north country during sugar season - is the simplest kind to make.
The hot syrup is poured over a mound of fresh, clean snow, where it immediately
stiffens and can be peeled off and eaten with forks or fingers. Traditional accompaniments
are doughnuts and dill pickle spears to cut the sweetness.
The taffy can also be poured into microwave-proof containers, frozen, reheated in
the microwave and poured over ice cream.
2 cups McLure's Light Amber Maple Syrup
In a heavy-bottomed 4-quart pot, boil maple syrup on medium-high heat to 235°
- 236°F (to the higher temperature on a sunny day), stirring the surface occasionally
to keep it from boiling over.
Immediately pour onto a mound of pristine, freshly fallen snow packed into a bowl
or bowls and serve immediately, or pour into a freezer container and freeze for
up to 1 year.
Printer
Friendly Version
4
x 6 Recipe Card
