Thursday, May 10, 2007

Flipside of maple syrup as it wows gourmets

Down-at-home, reliable Canadian maple syrup is getting a modern make-over as it woos gourmet cooks in such recipes as Peking duck and creme brulee proving it's more than just a topping for plain pancakes.

Inspired by producers keen to shed old cliches and supported by restaurant owners, butchers and confectioners eager to find new culinary uses for the sticky treat are pioneering a new food trend.

Read more here.

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