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Orange Maple Bourbon Syrup is basically crack. Just go ahead and deal with the fact that you cannot stop eating this stuff or figuring out obscure things to put it on. It is absolutely amazing! The flavor is like a bright rich orange caramel. I decided to make it to dress up a store bought pound cake. Then I put it on top of vanilla ice cream. Delicious! It was like a grown up version of a creamsicle. Then I put it on top of a stack of pancakes. No not all in one day, but you get the drift. This is a really easy recipe that adds panache and unparalleled flavor to store bought stuff making your life easier, especially around the holidays. I am all about dressing up store bought baked goods. Just call them bakery hacks. This is one of those hacks. It would be delicious on angel food cake, on top of a plain old yellow cake, with whipped cream and berries, to dip sugar cookies in, the possibilities are endless.
I love my ceramic measuring cups set a friend got me as a gift, I use them mainly to serve sauces and syrups in like this one. Check out this Amazon link to a super cute all white set. http://amzn.to/2hbkdC5
I also used some orange zest off of some of the Naval oranges to dress up the desserts. It was really pretty and so easy to do. My favorite tool is this OXO citrus zester. It’s a small enough size so I can really use my thumb and hand to get extra leverage and get long curly zest slices. Here is the Amazon link: http://amzn.to/2zopz7o
- 1 C fresh squeezed orange juice (about 4 naval oranges)
- 2 tbsp maple syrup
- 1/4 C bourbon
- 6 tbsp butter
- Combine the orange juice, maple syrup, and bourbon in a small saucepan.
- Bring the mixture to a boil, then turn down the heat to medium high and let it simmer until the liquid is reduced to 1/3 C. This took me about 10 minutes. Watch it carefully so that it doesn't burn.
- Once reduced whisk in the butter once tbsp at a time until fully incorporated. Pull the sauce off the heat and allow to cool slightly. Drizzle the warm syrup over cakes, or ice cream.