• Boil, Reduce, and strain:
  • 1 cup pure Maple Syrup
  • 1 cup apple juice
  • 3 strips lemon peel
  • 1 T. fresh lemon juice
  • 1 vanilla bean split, scraped
  • 1 cinnamon stick
  • Return to pan, Whisk in:
  • 1 T. dark rum
  • 1/2 t. salt
  • Combine and Add:
  • 4 t. cornstarch
  • 1 T. apple juice
  • Apple-Sausage:
  • 8 pork breakfast sausage links, fried, cut into chunks
  • 3 cu. apple slices, peeled or unpeeled (about 3 apples)1/4-inch half- moons**
  • 1/4 cup dark raisins (optional)


Get a head start on the toppings by making the Maple-Rum Sauce the night before.
Boil, reducing first 6 ingredients to 1 1/2 cups, 5 to 7 minutes. Strain and return to pan.
Add rum and salt, return to a boil. Combine cornstarch and juice in a small bowl, then whisk into syrup to thicken.
Next Day
Reheat Maple-Rum Sauce, Add and heat through the cooked sausage, apple slices and raisins, if using them.

Makes 3 1/2 to 4 cups ** To slice, first cut 4 sides from the tio and bottom. Then slice each into 1/4-inch half-moons. My family loves this way of serving waffles. Particularly nice for a brunch. Enjoy..

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Submitted 6/13/05.
Source: Cuisine-Waffle toppings
Submitted By: Eileen Werth
Apple Topping in Maple Rum- Sauce