Maple syrup contains a natural sugar originating from the sugar maple (Acer saccharum). It can replace refined sugar in almost any culinary preparation. It is important to know that maple syrup is a rare product, less calorific than honey or other natural sugars, and containing polyphenols and mineral elements. It can be used to sweeten: Cereals, yogurt, fresh fruit. It can be used in tarts, gateaux, muffins and on crêpes and waffles, of course, but also in ice-cream, sorbet, granita, frozen yogurt, etc. You can even liven up a choucroute by cooking it in dry white wine with a dash of maple syrup. Halfway through cooking, you can glaze a roast duck or chicken, or drizzle a grilled or oven-cooked fish with a sauce made with butter, maple syrup, Dijon mustard, perked up with fresh dill. You could also mix equal parts of maple syrup and horseradish, coat a chicken leg or breast with it and cook it under the grill, basting it several times with the cooking liquid. Grilled grapefruit: halve the grapefruit and coat the surface with maple syrup with a little butter, powder with cinnamon and raisins and grill for two to four minutes. Glaze a squash with maple syrup, or cook little turnips, carrots or beetroot in a mixture of chicken stock and maple syrup until tender and well glazed. Put it in beans and ham. It also makes an excellent vinaigrette. Dipping sauce: it is traditional, in the sugar season, to dip pieces of bread in very hot syrup. French toast: soak slices of spelt or Khorasan wheat bread in a mixture of beaten eggs, cream and maple syrup and cook them in a frying pan. Poached fruit: place peeled apples or pears in an oven dish, half cover them with white wine with a dash of maple syrup, add spices of your choice (ginger, cardamom, nutmeg, cloves, cinnamon), cover with tinfoil and cook in the oven at 200°C (390°F). See the aromatic trails and chemical harmony developed by François Chartier, Creator of Harmonies – *source