Best 11 Rum Raisin Maple Syrup Recipes

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Do you have a sweet tooth and a love for unique and delectable flavors? If so, then you need to try rum raisin maple syrup. This delicious and versatile ingredient can be used to elevate a wide variety of dishes, from pancakes and waffles to ice cream and cocktails. With its complex and distinctive flavor profile, rum raisin maple syrup is sure to become a new favorite in your kitchen. In this guide, we will explore some of the best recipes that showcase the unique flavors of rum raisin maple syrup, providing you with inspiration for your next culinary creation.

Let's cook with our recipes!

BOURBON (OR RUM) RAISINS



Bourbon (or Rum) Raisins image

VelvetineNut asked me to post this--it's hardly a recipe and the quantities listed are estimates. The result is wonderful--plump juicy raisins that add incredible flavor to cakes, cookies, fudge, bread pudding, etc. And, there's a bonus--the resulting syrup is delicious. They keep forever and you can just keep adding raisins and/or liquor as needed. Prep time does not include the time you let the raisins soak.

Provided by Chef Kate

Categories     Fruit

Time 5m

Yield 2 cups

Number Of Ingredients 2

2 cups raisins
1 1/4 cups Bourbon

Steps:

  • Find a mason jar or other glass container with a tight-fitting lid.
  • Place the raisins in the jar.
  • Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
  • Give them a shake and close up the jar.
  • Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
  • Voila!
  • For bourbon or dark rum, I suggest dark raisins.
  • For white rum, I suggest golden raisins.

Nutrition Facts : Calories 843.6, Fat 0.7, SaturatedFat 0.1, Sodium 17.3, Carbohydrate 114.8, Fiber 5.4, Sugar 85.8, Protein 4.5

RUM-RAISIN MAPLE SYRUP



Rum-Raisin Maple Syrup image

Pair this syrup with Baked French Toast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 1 cup

Number Of Ingredients 3

3/4 cup raisins
3/4 cup pure maple syrup
3 tablespoons rum

Steps:

  • Bring raisins, syrup, and rum to a simmer in a small saucepan. Remove from heat. Let stand until raisins are plump, at least 15 minutes.

SPICED RUM RAISIN MAPLE SYRUP



Spiced Rum Raisin Maple Syrup image

Categories     Sauce     Rum     Breakfast     Quick & Easy     Low Sodium     Raisin     Cinnamon     Clove     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 8

1/3 cup raisins
3 tablespoons dark rum
1 1/4 cups pure maple syrup
1/4 cup firmly packed light brown sugar
2 tablespoons water
1 cinnamon stick, broken in half
4 whole cloves
freshly grated nutmeg to taste

Steps:

  • In a small bowl combine raisins with rum and let stand 15 minutes. In a small heavy saucepan combine maple syrup, sugar, water, spices, and a pinch of salt and simmer, covered, and stirring occasionally, 10 minutes. Add raisin mixture and simmer, covered, 2 minutes. Discard cinnamon stick and cloves.
  • Serve syrup warm. The syrup keeps, covered and chilled, 1 week.

SPICE RAISIN PANCAKES WITH RUM-RAISIN CREAM CHEESE GLAZE



Spice Raisin Pancakes with Rum-Raisin Cream Cheese Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h55m

Yield 12 to 15 pancakes

Number Of Ingredients 22

1/2 cup dark rum
1/4 cup orange juice
1/4 cup raisins
1 1/2 cups all-purpose flour
2 tablespoons light brown muscovado sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1/4 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted, plus more for cooking
1 tablespoon finely grated orange zest
1/2 teaspoon vanilla extract
2 large eggs
1/4 cup clarified butter
3 ounces cream cheese, at room temperature
1 cup confectioners' sugar, plus more for serving
1/4 teaspoon vanilla extract
Maple syrup or honey, for serving
Fresh mint leaves, for serving

Steps:

  • For the pancakes: In a small saucepan over high heat, combine the rum, orange juice and raisins, and bring to a simmer. Remove the pan from heat and let sit for 15 minutes. Drain the raisins and reserve the soaking liquid.
  • In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, baking soda, cardamom and nutmeg. In a smaller bowl, whisk together the buttermilk, melted butter, orange zest, vanilla and eggs. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the rehydrated raisins. Cover and refrigerate for at least 1 hour.
  • Brush a generous coat of clarified butter onto a large cast-iron griddle over medium heat. Add a scant 1/4 cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Transfer to a plate. Repeat for the remaining pancakes.
  • For the glaze: Beat the cream cheese, confectioners' sugar and vanilla until smooth. Thin out the glaze with some of the raisin soaking liquid¿it should be just pourable.
  • Serve 3 pancakes per person, drizzle each stack with the glaze and top with warm maple syrup or honey, if desired. Garnish with confectioners' sugar and fresh mint.

RUM RAISIN RICE PUDDING



Rum Raisin Rice Pudding image

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract

Steps:

  • In a small bowl, combine the raisins and rum. Set aside.
  • Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
  • Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

EASY RUM RAISIN ICE CREAM



Easy Rum Raisin Ice Cream image

Delicious rum raisin ice cream.

Provided by xxDXxx

Categories     World Cuisine Recipes     Asian

Time 8h55m

Yield 8

Number Of Ingredients 4

¼ cup raisins
¼ cup dark rum
1 quart vanilla ice cream
⅛ teaspoon ground nutmeg

Steps:

  • Place the raisins in a small bowl, pour on the rum, cover with plastic wrap, and allow the raisins to steep overnight.
  • The next day, remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting, about 15 minutes. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier.
  • Pack the flavored ice cream back into the carton and refreeze until needed, at least 1/2 hour.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 19.7 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4.5 g, Sodium 53.4 mg, Sugar 17.1 g

RUM SIMPLE SYRUP



Rum Simple Syrup image

Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 3

1 cup sugar
1 cup water
2 tablespoons light rum

Steps:

  • In a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more.
  • Remove pan from heat, and stir in rum. Let cool to room temperature.

MAPLE-RAISIN BREAD PUDDING



Maple-Raisin Bread Pudding image

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

16 slices raisin bread, cubed
1/2 cup packed brown sugar
1/2 cup raisins
1/2 teaspoon ground cinnamon
5 large eggs
2 cups 2% milk
1/2 cup maple syrup
1/4 cup butter, melted

Steps:

  • Place bread cubes in a greased 2-qt. microwave-safe dish. Sprinkle with brown sugar, raisins and cinnamon. , In a large bowl, whisk eggs, milk, syrup and butter until smooth. Pour over bread; gently press bread cubes into egg mixture. , Cover and microwave at 50% power until center is soft-set and a knife inserted near the center comes out clean, 10-12 minutes. Let stand 5 minutes. If desired, serve with additional syrup.

Nutrition Facts : Calories 398 calories, Fat 11g fat (5g saturated fat), Cholesterol 136mg cholesterol, Sodium 266mg sodium, Carbohydrate 67g carbohydrate (40g sugars, Fiber 4g fiber), Protein 12g protein.

RUM RAISIN MUFFINS



Rum Raisin Muffins image

Both men and women enjoy these rum-flavored, raisin-filled goodies. I think they're best served warm with mugs of hot coffee or cappuccino.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon rum extract
1-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup 2% milk
1 cup raisins
1/2 cup chopped pecans
1/4 cup maple syrup

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine 1-1/2 cups flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Toss raisins with remaining flour. Fold raisins and pecans into batter. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 279 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 190mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP



Baked French Toast Casserole With Maple Syrup image

This came from the show Paula's Home Cooking with Paula Deen on the Food Network. It is absolutely delicious! Prep time does not include overnight soaking.

Provided by Jamia Motsinger

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1 loaf French bread (13 to 16 oz)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash salt
1 cup butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

  • Slice French bread into 20 slices, 1 inch thick.
  • Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping slices.
  • In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with wire whisk until well blended.
  • Pour mixture over bread slices, making sure all are covered evenly with egg mixture.
  • Spoon some of the mixture in between the slices.
  • Cover with foil and refrigerate overnight.
  • The next morning, preheat oven to 350°F.
  • Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.
  • Serve with maple syrup.

GRAPEFRUIT WITH GOLDEN RAISIN RUM SYRUP



Grapefruit with Golden Raisin Rum Syrup image

Number Of Ingredients 6

3 tablespoons sugar
3 tablespoons water
1/4 cup golden raisins
1/4 cup dark rum
3 red, pink, or white grapefruit
1 tablespoon sliced almonds, toasted

Steps:

  • Bring sugar and water to a boil in a very small saucepan, stirring until sugar is dissolved, then boil 1 minute. Stir together raisins, rum, and sugar syrup in a small bowl and let raisins plump, covered, at room temperature overnight.
  • Cut peel from grapefruit, including all white pith, with a sharp knife and cut sections free from membranes. Put sections in a serving bowl and pour rum-raisin syrup over them.
  • Serve sprinkled with almonds.

Rum Raisins &Amaretto-Spiked Chocolate Glaze

Amaretto and rum both have a complex, sweet-tart almond-like character that marries beautifully with chocolate. Using a splash of each in the glaze gives homemade chocolate truffles or baked goods a sophisticated finish.

Meyer Lemon-Orange Curd

Orange and lemons belong to the same family, of course, but in this recipe candied Meyer Lemon's pith provides some invitingly chewy texture. The acidity in yogurt helps to balance out the sweetness of this confection.

Japanese Cheesecake

The secret to Japanese cheesecake's airy, light texture is the batter-based mixture of whipped cream and cream cheese. Wheat and cornstarch flours create a very fine crumb, while the water bath helps to keep things moist.

Spritz Cookies

A simple, almost pristine butter-based shortcrust recipe that tastes exactly like a shortcrust pastry should: buttery and crumbly. Mixing cornstarch with the powdered sugar in the icing gives it a satiny texture and helps to prevent it from getting too sweet.

Conclusion

These are not all the sweet treats and baked goods mentioned in the article, but they are some of the best and most popular. With the right ingredients and instructions, anyone can create these desserts at home and enjoy these delicacies. For those with a sweet-tooth, the detailed and fascinating history of European desserts is worth looking into as well.

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