Summary : “I wanted to use the leftover peels and cores from my Butter Apple Crumble recipe. Here it is! An autumnal syrup that’s great for pancakes, French toast, ice cream and cocktails!”
- 3 cups light brown sugar
- 3 cups water
- Cores and peels of 6 Granny Smith apples (leftover from some other recipe)
- 4 cinnamon sticks
- 1 vanilla bean
- Combine sugar, water, apple cores and peels and cinnamon sticks in a large pot. Split vanilla bean, scrape out seeds and add seeds and pod to pot.
- Bring mixture to a boil, stirring to dissolve sugar. Once mixture comes to a boil, reduce heat to low and cook so apple cores soften, about 30 minutes. As they soften, mash up cores occasionally with a whisk or wooden spoon. Remove from heat and let cool completely.
- Strain cooled syrup into a clean storage jar, squeezing syrup from cooked apple cores to extract more flavor (if you want you can add cinnamon sticks and vanilla bean back into syrup…this will only intensify the flavor). Store in refrigerator up to 3 or 4 weeks.
Number of servings (yield): 3