Ingredient 33 - Maple Syrup

Maple syrup is as North Americans might describe, as one of the many wonders of the world.

It is obtained via ‘tapping’ or drilling sugar maple trees, releasing a clear tasteless sap which is then boiled down to a sugary sweet syrup. A single tree can produce 30-50L of sap a year, yet when boiled down only produces 1L of syrup.

Maple syrup although part of the naughty sweet food group, contains fewer calories than honey as well as being a good source of zinc and magnesium.

The secret is in the quality of the syrup – ‘maple syrup’ is made entirely of maple sap, so be wary of the cheaper artificial imitations out there as they won’t taste nearly as good!

An indulgent dessert perfect to fix any rugby loss blues.

Chocolate Meringue with Banana, Maple Syrup and Hazelnut Topping

6 egg whites

1 ¼ cup caster sugar

2 tsp cornflour

2 tsp white vinegar

1 tbsp cocoa

2 tbsp hot water

3 bananas

250mL good quality maple syrup

3 tbsp thin light cream

¾ cup hazelnuts

30g 85% dark chocolate

• Preheat oven to 170°.
• Lay the hazelnuts on a tray and roast for 5min. Remove from heat, slightly cool the nuts and then rub them in a clean tea-towel until the skins slide off. Discard skins and roughly chop the nuts in half.
• Reduce the oven to 130°.
• Using electric beaters beat the egg whites until stiff. Gradually add the caster sugar 1 spoonful at a time, beating well after each addition. Place a little bit of mixture between two fingers and rub together; if you feel a gritty consistency then mixture must be beaten some more.
• Place the cocoa and hot water in a small mug and stir until it forms a smooth paste.
• Add the cocoa mixture, cornflour and vinegar to the egg white mixture and beat until well combined.
• Spoon the meringue mixture on a paper lined baking tray, forming a rectangular shape, and smooth the top with a spoon.
• Bake the meringue slowly in the oven for 1hr 20min or until the top is firm and cracked. Cool on tray.
• Peel and slice the bananas in half lengthways and then half again. Sprinkle with a little bit of lemon juice to avoid browning.
• Pour the maple syrup and cream in a deep fry pan and place the bananas gently flat side down in the liquid. Bring the mixture to a simmer over medium-low heat and then simmer for further 20min. Add the roasted chopped hazelnuts.
• To melt the chocolate, pour some boiling water in a large bowl and place another bowl on top so it seals over the other completely. Place the chocolate in the top bowl and stir continuously until melted.
• Once meringue is cool layer the banana mixture on top, leaving an inch border around the edges, drizzle with melted dark chocolate and serve with icecream.