Tonight, we had breakfast for dinner because our organic produce bin came home with my husband and I discovered the apricots needed to be eaten ASAP! Since it’s the season for fruit picking, canning and jamming I decided I would try making apricot syrup. Fresh, organic apricot syrup over gluten-free Belgian waffles sounded like the perfect summer supper tonight.
To make the syrup I used this easy recipe:
1/4 Cup water
1 Tbsp lemonade
1 Cup sugar
1. Cut apricots in half and remove pits. Puree apricots in food processor.
2. On the stovetop, combine puree, lemon juice and water in a large saucepan. Bring to a boil over medium high heat, stirring frequently.
3. Add sugar to mixture and stir until sugar is dissolved. Bring to a boil.
4. Boil for 10 minutes. Remove from heat. Skim off foam from top.
5. Pour syrup into hot sterilized 1-pint jars leaving 1/2 inch head space. (This recipe is enough for about 1 1/2 jars) Seal with 2-piece lids. Process in hot water bath for 5 minutes.
One of Kid Foodie’s little quirks is that he is not the biggest fan of waffles ( or pancakes, or french toast, or anything too, too sweet). If he eats them, it’s without butter or syrup and generally they are a grab-n-go snack. Sometimes, I’ll buy a 6 pack of gluten-free waffles when they’re on sale, but most of the time, I make them from scratch. For this, I pulled out the old Better Homes and Garden Cookbook I inherited from my grandma when she downsized last year. I waved my gluten-free magic wand over the recipe and came up with this revision:
Everyday Waffles (Gluten-Free)
1 3/4 Cups all purpose gluten-free flour
1 tsp xanthan gum
3 teaspoons baking powder
1/2 teaspoon salt
2 beaten egg yolks
1 1/4 Cups milk
1/2 Cup vegetable oil
2 stiff-beaten egg whites
Sift dry ingredients; stir in combined egg yolks, milk, and oil. Fold in egg whites. Bake in hot waffle iron. Makes 8.
I actually DID go to the trouble of separating the eggs and beating the whites — just to see if it made any difference. I have to say that these waffles were quite fluffy and some of the best I’ve ever made.
The syrup tasted exactly like I thought it would and should. It was a perfectly balanced tangy-sweet concoction. I have to admit I’ve always been a little intimidated by canning/jamming/preserving so I’ve never even attempted it. This little syrup experiment just may push me to try bona fide canning this summer. But I’m curious, other than pouring over waffles, how do you use fruit syrups? Let us know!