A visit to The Maple Syrup log cabin at Dawes Arboretum didn’t get crossed off my to-do list last year, and whether or not I get there this year, February is the start of the season.
Maple Syrup Madness
February 21 – March 8, 2015
Mondays – Saturdays; 10am – 4pm
Sundays; 1 – 4pm
Self-guided tour begins at Main Shelter House
It’s here, that time of year when the sugar maples are tapped and visitors indulge in the sugary goodness of maple syrup! Discover how sap is collected and processed to produce this scrumptious treat on the self-guided trail. End your journey at the Log Cabin where sap is boiled down and all are given a delicious sample of homemade syrup.
Warming up in a cozy kitchen with a hot dessert would no doubt be a welcome idea after a cold hike down a sugar maple trail. Love Bake Nourish has a simple recipe for maple Mascarpone cream which pairs nicely with the peaches that are showing up in the produce department.
The little George Foreman grill didn’t caramelize the syrup on my halved peaches, but maybe I should have used riper fruit or let them cook longer.
Also, I opted to leave raw egg yolks out of my maple Mascarpone cream.
For the mascarpone cream
3 free-range egg yolks, well beaten
1/3 c maple syrup
2 c mascarpone
Slowly add the maple syrup
to the beaten eggs. Fold in the mascarpone. Refrigerate the mixture until the peaches are ready.
For the Peaches
6 ripe peaches, halved and pitted
3 T maple syrup
1 T melted butter
Handful of hazelnuts, finely chopped
Combine the maple syrup and melted butter in a bowl. Toss the peaches in the liquid until they are coated. Cook the peaches on a ridged grill that is seat at high heat, flat side down. Cook until just colored.
Serve the peaches hot with mascarpone cream. Sprinkle with chopped hazelnuts.