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The Manager’s Favorite Syrups
Dennis Weaver
I like tart better than sweet. When I go to a pancake house, I usually reach for the apricot syrup. The Pioneer Valley Apricot Syrup is the best apricot syrup I’ve ever had. The first ingredient is apricots. There is a touch of pulp in the syrup, just enough to thicken it and give it a bit of body.
Of the berry syrups, I like Pioneer Valley Marionberry Syrup best. I find the flavor just a bit richer than boysenberry. The Pioneer Valley Boysenberry Syrup is good; I’m just not sure that it’s better than other top-end boysenberry syrups.
I really like the Pioneer Valley Cherry Syrup and the Pioneer Valley Plum Syrup. My fondness for tart syrups is showing. The plum syrup is tarter than the cherry and I think I like that one better.
The Lawford’s Private Reserve Cream Syrups are very good but rich and sweet. I use them as desserts syrups. For me, they are too sweet for early morning pancakes. A pannekoeken first thing in the morning, loaded with bananas or strawberries and drizzled with a cream syrup, is terrific. I like the Lawford’s Coconut Cream Syrup is terrific on banana or Hawaiian pancakes and as a dip for strawberries and as a dressing for a cut fruit salad made with bananas, apples, grapes, and nuts.
