Mango Pear Syrup Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
• Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
• Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
• Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.

Steps:

• Blend all ingredients together in a blender until smooth.
• Heat in a pan on low heat while continually stirring until reaching a boil.
• Immediately remove from heat and serve on your favorite pancakes or waffles. We serve this on our Waffles Perfect.

Steps:

• Peel and cut up mangoes.
• In a large Dutch oven, cook the mangoes in a little water until they are soft, then puree in the blender.
• Measure the puree (I had 3½ cups of puree) and return to the Dutch oven. Add an equal amount of sugar and about 3 Tbsp (or one Tbsp per cup of puree) of lime juice.
• Stir the sugar/mango mixture until the sugar melts, but first......TIP (this will save you much frustration and mess) take a stick of butter and just rub it along the inside lip of the Dutch oven. The butter fat will keep the syrup from boiling over.
• Bring the mixture to a boil, and stir often until it almost reaches the gelling point. This will happen very quickly, it took me less than 10 minutes. This is because mangoes are naturally full of fiber and adding heat causes those fibers to set (gel) rather quickly.
• Remove the mixture from heat, stir and skim off the foam. Pour into ½ or 1 pint jars (I used ¾ pint jars here, but they aren't always easy to find). Leave about ½ inch of headroom.
• Wipe the jar rims with a moistened paper towel and put on the two-piece lids.
• Bring water to a boil in a water bath canner, add the syrup jars (using the little basket that keeps the jars off the bottom of the canner), make sure that they are covered with 1-2 inches of water and bring back to a boil. Reduce heat somewhat (you still want it to be boiling though) and process for 15 minutes.
• Remove the jars and set on a towel on the counter top to cool.