Maple Peach Preserves

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Maple Peach Preserves

Use these delicious preserves on toast, pancakes, crackers and more!

Ingredients

Scale

15 peaches, peel and remove pits
¼ cup lemon juice
2 cups Fuller’s Sugarhouse pure maple syrup

Instructions

Peel and remove pits of peaches. Chop peaches to your preferred size, but keep relatively small. This can be done by hand or using a food processor.
Once peaches are chopped, place them in a large pot and add lemon juice and Fuller’s Sugarhouse pure maple syrup.
Bring the mixture to a boil, stirring frequently. Place heat on low and let simmer and thicken for 30-45 minutes.
Pour preserves into jars with lids and process in a boiling water bath for 15 minutes.

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Maple Peach Pork Chops

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Maple Peach Pork Chops

A tasty summertime meal that can be cooked on the grill or in the oven.

Ingredients

Scale

2 cup peaches

½ cup Fuller’s Sugarhouse pure maple sugar

½ cup water

4 pork chops

Salt and pepper to taste

1 tablespoon balsamic vinegar

Instructions

Preheat oven to 350 degrees, or set grill to medium/high heat.

Puree the peaches with water in a blender on high.

Pour peach puree and Fuller’s Sugarhouse pure maple sugar in a saucepan and bring to a boil over medium heat. Mixture should become thick and sticky.

Once mixture is thick and sticky, take off heat and mix in balsamic vinegar.

Brush glaze onto pork chops then season with salt and pepper. Bake or grill pork chops until they reach an internal temperature of 145 degrees F, then serve.

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Maple Chocolate Chip Pancakes

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Maple Chocolate Chip Pancakes

  • Yield: 6 1x

Ingredients

Scale

1 ½ cups all-purpose flour

½ teaspoon salt

1 tablespoon baking powder

1 ¼ teaspoon white sugar

1 egg

1 cup milk

½ tablespoon butter, melted

½ cup mini chocolate chips

Butter to grease griddle

Fuller’s Sugarhouse pure maple syrup for drizzle and dipping

Instructions

Sift flour, salt, baking powder, and sugar together in a large bowl. In a separate bowl, beat the egg and milk.

Add the egg mixture to the flour mixture, then stir in butter and chocolate chips.

Give batter some time to sit. While you are doing that, heat up the griddle and grease with butter.

Pour batter, ¼ cup at a time, onto hot, greased griddle. Cook until pancakes start to bubble, and then flip. Be sure to not flip the pancakes more than once.  Serve hot with Fuller’s Sugarhouse pure maple syrup and garnish with banana as desired.

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Maple Pecan Pancakes

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Maple Pecan Pancakes

  • Yield: 6 1x

Ingredients

Scale

1 ½ cups whole-wheat flour

2 teaspoons baking powder

teaspoon baking soda

1 pinch of salt

2 eggs

2 tablespoons Fuller’s Sugarhouse pure maple syrup and extra for serving

1 ½ cups buttermilk

2 tablespoons canola oil

1 teaspoon vanilla extract

½ cup finely chopped pecans

Butter for skillet/griddle

Instructions

In a large bowl, sift together flour, baking powder, baking soda and salt and set aside.

In another large bowl, whisk the eggs, Fuller’s Sugarhouse pure maple syrup, canola oil, and vanilla just until combined. Then whisk in flour mixture and fold in pecans.

Make sure ingredients are well blended, but do not over stir.

Coat the skillet/griddle with butter and place on medium heat. When hot enough, drop ¼ cup of batter into hot skillet. Once pancakes start bubbling, flip carefully to cook the other side. You should only flip the pancakes once.

Serve with Fuller’s Sugarhouse pure maple syrup immediately after removing from griddle/skillet.

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Maple Blueberry Pancakes

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Maple Blueberry Pancakes

  • Yield: 6 1x

Ingredients

Scale

1 ¼ cups all-purpose flour

½ teaspoon salt

1 tablespoon baking powder

1 ¼ teaspoon white sugar

1 egg

1 cup milk

½ tablespoon butter, melted

½ cup fresh blueberries

Butter to grease griddle

Fuller’s Sugarhouse pure maple syrup for drizzle and dipping

Instructions

Sift flour, salt, baking powder, and sugar together in a large bowl. In a separate bowl, beat the egg and milk.

Add the egg mixture to the flour mixture, then stir in butter and blueberries.

Give batter some time to sit. While you are doing that, heat up the griddle and grease with butter.

Pour batter, ¼ cup at a time, onto hot, greased griddle. Top with more blueberries as desired. Cook until pancakes start to bubble, and then flip. Be sure to not flip the pancakes more than once.  Serve hot with Fuller’s Sugarhouse pure maple syrup.

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