Spiced plum syrup {vegan, GF, sugar-free}5

Posted on February 13, 2013 by ChristieGluten Free, Sweet Treats, Vegan, Vegetarian

Crepes are one of my most favourite naughty breakfasts. Or desserts. Or snack while walking around Paris.

I always remember how wonderful they are when Pancake Tuesday comes around each year, as I never seem to make them in between. And, sadly, I don’t take that many trips to Paris.

This year I happened to have a glut of plums from the market. I bought them for Poppy as a substitute for her beloved nectarines, of which the season has ended, however she didn’t really take to them.

Three days in the fruit bowl next to some ripening bananas rendered them too soft to eat, so there was only one thing to do.

Make syrup. Obviously!

This makes about 3 cups, but can be frozen very successfully. That’s what I’ve done with about 2 cups of mine. I think it will make it’s way onto a panna cotta one day, or perhaps swirled through cake. Actually it would be really nice on top of muesli or porridge or drizzled over this cake to cut through the richness.

Yep, it’s really versatile.

It’s rather tart too. In case you were wondering. I used agave syrup instead of sugar. It’s the sap from the agave tree. Again, in case you were wondering.  I just love the stuff; kind of a cross between honey and maple syrup, but a taste all of its own. Most health food shops have it, and I recommend seeking it out.

A little bit of orange juice, some ground spices and a good dollop of vanilla bean paste and the whole lot comes together nicely.

Here I’ve gone to town with splashing the syrup all over the crepes, but it would also be good spread like jam with the crepes neatly rolled up.

I just thought my little dainty bites looked pretty. So I put the crepe down for 2 seconds and quickly took a pic before finishing that bad boy off! {And the other one to the right of the shot}.

If you’re looking for a crepe recipe, then try my wholemeal crepes, or if you’re more of a thicker pancake lover then take your pick from my banana pancakes or blueberry pancakes recipes. There’s no shortage of pancake love around here!

Last note: a big thank you to my lovely hubby who got me the slate board with chalk for christmas. It’s a Brooklyn Slate Co. one and I just love it!

So what do you top your crepe/pancake with? I’m very partial to lemon and raw sugar myself.

Christie x

Spiced Plum Syrup

makes 3 cups, approximately

  • 800g plums, pitted and roughly chopped
  • 2 teaspoons vanilla bean paste, or extract
  • 60ml (1/4 cup) agave syrup (or honey)
  • zest of 1 orange
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon guar gum (optional, to thicken)

1. Combine everything in a heavy-based pot and add 375ml (1.5 cups) cold tap water.

2. Bring to the boil over high heat and boil rapidly for 5 minutes, stirring occasionally  Then turn the heat down to simmer and cook, stirring constantly, for 10-15 minutes until the colour darkens and the mixture thickens.

3. Serve warm, or if you want it even thicker, transfer to a heat proof container with a lid and place in the fridge overnight. Serve cold or heat gently and serve warm/hot with crepes.

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