Nutmeg Syrup Food

NUTMEG SYRUP

Steps:

• In a large saucepan, combine the sugar, flour, cinnamon, nutmeg and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, vanilla and extract if desired.

NUTMEG SYRUP

Steps:

• In a small saucepan over medium-high heat, combine all ingredients.
• Bring the mixture to a light boil, then reduce the heat just enough to keep it at full simmer.
• Keep small, gentle bubbles breaking the surface, not a rolling boil.
• Simmer for 30 minutes, until the syrup is thick enough to coat the back of a spoon.
• Remove from the heat; the syrup thickens as it cools.
• When cool, store in the refrigerator in a clean glass jar or bottle with a lid, or a plastic squirt bottle.
• If you like, you can leave the nutmegs in (they look nice!) and they will add more flavor during storage.

NUTMEG SYRUP

Steps:

• In large saucepan, combine the sugar, flour, cinnamon, nutmeg and water until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in butter, vanilla and rum extract, if desired.

PUMPKIN PANCAKES WITH MAPLE SYRUP AND NUTMEG WHIPPED CREAM

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Whisk the flour, sugar, baking powder, cinnamon, salt, cloves, ginger and allspice together in a large bowl. Whisk the milk, eggs and pumpkin puree together in another bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Meanwhile, whip the heavy cream and nutmeg until stiff peaks form. Cover the bowl with plastic wrap and refrigerate until ready to use.
• Heat a large nonstick skillet over medium heat. Ladle a heaping 1/2 cup of the batter into the skillet, spreading it into a 6-inch round. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the second side is golden brown and the pancake is cooked through, about 1 minute 30 seconds more. The first few pancakes may seem sticky and hard to flip, but the pancakes will become easier to flip as you cook more of them.
• Transfer the pancake to the baking sheet in the oven, tucking it between the two kitchen towels. Repeat with the remaining batter to make more pancakes.
• Place 3 pancakes on each plate and garnish with nutmeg whipped cream and pumpkin seeds. Serve with maple syrup.

CINNAMON BAKED PEARS

Steps:

• Preheat oven to 350°F
• Halve the pears and scoop out the seeds and core. Place skin side down in a heatproof baking dish.
• Melt butter and whisk with maple syrup, cinnamon, and nutmeg.
• Drizzle maple syrup sauce over the pears.
• Cover tightly with aluminum foil and bake for about 40 minutes for more ripe pears, or up to 75 minutes for less ripe pears. The syrup should be caramelized and the pears are soft but not mushy.
• Allow to cool for about 5 minutes and then spoon into serving dishes.