Motivation
I wanted to make a pecan pie without corn syrup. Maple syrup seemed like a fantastic substitute. This recipe is a slightly modified Melissa Clark recipe. I was very happy with the flavor. The texture was a bit grainier than a typical pecan pie. I would made it again.
Ingredients
1 Pie Shell (make your own or buy one)
1 cup Maple Syrup (Grade B if you got it)
1/2 cup Demerara or raw sugar
8 whole Star Anise (or all spice as a subsitute)
2 cups Pecan Halves
3 large Eggs
4 tbsp (1/2 stick) Unsalted Butter, melted
2 tbsp Dark Aged Rum (I used spiced)
1/4 tsp Kosher Salt
Mise en Place
Toast pecans in oven at 325F for 15-20 minutes or until they start to smell nutty.
Method
In a medium saucepan over medium-high heat, bring the maple syrup, Demerara sugar, and star anise to a boil. Reduce to a simmer and cook until the mixture is very thick, all the sugar has dissolved, and the syrup measures 1 cup, 15 to 20 minutes. Remove from the heat and let sit for 1 hour for the anise to infuse. I'm not sure how you can reduce down to a cup if you start with a cup of maple syrup... I just let to simmer for that amount of time and didn't notice much appreciable volume lost.
Remove the star anise from the syrup. If you use all spice it will take a bit of effort to fish them all out. I do hope you counted how many you put in. Warm the syrup if necessary to make it pourable but not hot (you can pop it in the microwave for a few seconds if you’ve moved it to a measuring cup). In a medium bowl, whisk together the syrup, eggs, melted butter, rum, and salt. Fold in the pecan halves. Pour the filling into the crust and transfer to a rimmed baking sheet. Bake until the pie is firm to the touch but jiggles slightly when moved, 35 to 40 minutes.
I wanted to make a pecan pie without corn syrup. Maple syrup seemed like a fantastic substitute. This recipe is a slightly modified Melissa Clark recipe. I was very happy with the flavor. The texture was a bit grainier than a typical pecan pie. I would made it again.
Ingredients
1 Pie Shell (make your own or buy one)
1 cup Maple Syrup (Grade B if you got it)
1/2 cup Demerara or raw sugar
8 whole Star Anise (or all spice as a subsitute)
2 cups Pecan Halves
3 large Eggs
4 tbsp (1/2 stick) Unsalted Butter, melted
2 tbsp Dark Aged Rum (I used spiced)
1/4 tsp Kosher Salt
Mise en Place
Toast pecans in oven at 325F for 15-20 minutes or until they start to smell nutty.
Method
In a medium saucepan over medium-high heat, bring the maple syrup, Demerara sugar, and star anise to a boil. Reduce to a simmer and cook until the mixture is very thick, all the sugar has dissolved, and the syrup measures 1 cup, 15 to 20 minutes. Remove from the heat and let sit for 1 hour for the anise to infuse. I'm not sure how you can reduce down to a cup if you start with a cup of maple syrup... I just let to simmer for that amount of time and didn't notice much appreciable volume lost.
Remove the star anise from the syrup. If you use all spice it will take a bit of effort to fish them all out. I do hope you counted how many you put in. Warm the syrup if necessary to make it pourable but not hot (you can pop it in the microwave for a few seconds if you’ve moved it to a measuring cup). In a medium bowl, whisk together the syrup, eggs, melted butter, rum, and salt. Fold in the pecan halves. Pour the filling into the crust and transfer to a rimmed baking sheet. Bake until the pie is firm to the touch but jiggles slightly when moved, 35 to 40 minutes.
No comments:
Post a Comment