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butternut squash pancakes

Apple Maple Syrup Sauce

© Chef Laura Bonicelli
Apple Maple Syrup Sauce is wonderful on pancakes or icecream. Feel free to eliminate the brandy for an alcohol-free version of the sauce.
5 from 1 vote

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Brunch, Sauces, Dressings, other
Cuisine American
Servings 4
Calories 373 kcal


  • 3 apples
  • 2 tablespoons unsalted butter
  • 1 cup maple syrup
  • 1/4 cup brandy


  • Peel and cut the apples in half; stem to end. Using a melon baller, scoop out the core. Cut each quarter lengthwise into 1/4 inch slices.
  • Melt the butter in a medium skillet over medium heat. When the foam subsides, add the apples and cook slowly until softened and browned, about 5 minutes.
  • Add the maple syrup and cook until the combination begins to bubble and is thick enough to coat the back of a spoon.
  • Add the brandy, carefully, and cook for another minute to cook off the alcohol. Serve warm with pancakes, pork, or your favorite ice cream. Store the leftover sauce in the refrigerator in an airtight container for up to a week.

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Chef Laura Bonicelli


Calories: 373kcalCarbohydrates: 73gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 10mgPotassium: 327mgFiber: 3gSugar: 62gVitamin A: 249IUVitamin C: 6mgCalcium: 96mgIron: 1mg
Keyword apples, brandy, maple syrup
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