The Frugal Pantry: Brown Rice Syrup

This liquid sweetener is less sweet than honey or maple syrup, with a rich caramel flavor that works well in many desserts. The other night we sautéed some apples that had turned mealy, as we sometimes do, and we decided to try our brown rice syrup instead of the usual brown sugar. The resulting dish tasted fantastic, like a hot, soft caramel apple.

Brown rice syrup is also a good addition to oatmeal cookies and quickbreads—basically, to any recipe that would benefit from a shot of caramel.  You can find it in health food stores or, if you're lucky, near the honey and molasses in your supermarket.

Caramel Sautéed Apples

2 T. butter
Three apples, cored and sliced into crescents (we don't mind skins, but if you do, pare away!)
1/4 cup brown rice syrup
Pinch of salt (more if you like the flavor of salted caramel)

1. Melt the butter in a frying pan. Add the apple pieces and turn them until they are covered in butter. Stirring occasionally, let them fry until they are soft and golden, about 20 minutes.

2. When the apples are cooked, add the brown rice syrup and let them fry for another few minutes, until the syrup and apples have gotten to know each other.

You can either eat these plain or use them as a topping for cake or ice cream. Enjoy!