Best 8 Spiced Rum Raisin Maple Syrup Recipes

RUM-RAISIN MAPLE SYRUP

Steps:

• Bring raisins, syrup, and rum to a simmer in a small saucepan. Remove from heat. Let stand until raisins are plump, at least 15 minutes.

SPICED RUM RAISIN MAPLE SYRUP

Steps:

• In a small bowl combine raisins with rum and let stand 15 minutes. In a small heavy saucepan combine maple syrup, sugar, water, spices, and a pinch of salt and simmer, covered, and stirring occasionally, 10 minutes. Add raisin mixture and simmer, covered, 2 minutes. Discard cinnamon stick and cloves.
• Serve syrup warm. The syrup keeps, covered and chilled, 1 week.

SPICE RAISIN PANCAKES WITH RUM-RAISIN CREAM CHEESE GLAZE

Steps:

• For the pancakes: In a small saucepan over high heat, combine the rum, orange juice and raisins, and bring to a simmer. Remove the pan from heat and let sit for 15 minutes. Drain the raisins and reserve the soaking liquid.
• In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, baking soda, cardamom and nutmeg. In a smaller bowl, whisk together the buttermilk, melted butter, orange zest, vanilla and eggs. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the rehydrated raisins. Cover and refrigerate for at least 1 hour.
• Brush a generous coat of clarified butter onto a large cast-iron griddle over medium heat. Add a scant 1/4 cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Transfer to a plate. Repeat for the remaining pancakes.
• For the glaze: Beat the cream cheese, confectioners' sugar and vanilla until smooth. Thin out the glaze with some of the raisin soaking liquid¿it should be just pourable.
• Serve 3 pancakes per person, drizzle each stack with the glaze and top with warm maple syrup or honey, if desired. Garnish with confectioners' sugar and fresh mint.

GARNET YAMS WITH MAPLE SYRUP, WALNUTS, AND BRANDIED RAISINS

Steps:

• Combine brown raisins, golden raisins, and brandy in small bowl; toss to blend. Let soak at least 30 minutes and up to 1 hour.
• Cook yams in large pot of boiling salted water until just barely tender, about 8 minutes. Using large slotted spoon, transfer yams to baking sheet to cool.
• Meanwhile, bring 3/4 cup maple syrup, 1/2 cup brown sugar, and 1/4 cup unsalted butter to boil in heavy medium saucepan over medium heat, stirring until brown sugar dissolves. Boil 2 minutes.
• Butter 15x10x2-inch glass baking dish. Drain raisins (reserve brandy for another use). Place raisins in very large bowl. Add cooked yams, then maple syrup mixture and toasted walnut pieces. Toss gently to coat evenly, being careful to keep yams intact. Transfer yam mixture to prepared baking dish. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 350°F. Bake yams uncovered until syrup is thick and bubbling, basting occasionally, about 55 minutes. Let stand 10 minutes and serve.

COCONUT, RUM & RAISIN RICE PUDDING

Steps:

• For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.
• In the same saucepan (there's no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.
• To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.

SPICED RUM RAISIN ICE CREAM

Steps:

• Combine raisins, ginger and rum in small bowl; cover and stand 1 hour.
• Strain rum.
• Dissolve sugar into rum raisin mixture.
• Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

RUM SIMPLE SYRUP

Steps:

• In a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more.
• Remove pan from heat, and stir in rum. Let cool to room temperature.

RUM RAISIN MINICAKES WITH MAPLE FROSTING

Steps:

• Preheat the oven to 400F, grease or line mini muffin cups with paper liners.
• In a small bowl, mix the flour, baking powder, nutmeg, allspice, salt, sugar and stevia. Add the raisins and toss to coat.
• Stir in the rum, water and melted vegan butter until just combined.
• Bake 10 minutes, then unmould immediately onto a wire rack and cool completely before frosting.
• For frosting, beat together the vegan butter, maple syrup, maple extract, powdered sugar and salt until smooth.
• Frost cooled cupcakes and dot each with a raisin if desired.