Maple in the County!
Near the end of March, daytime temperatures start to make it above zero while the nights remain chilly. This weather marks sugar season! Maple syrup is the first harvest of the new season. In the day, the sap starts to flow, and it takes about 10 buckets to make 1 bucket of syrup. The first sap from the trees is lightest in colour - golden syrup. This is my favourite! As a child, I preferred golden corn syrup on my pancakes (!) to maple syrup. Thankfully my taste buds have matured (or I've grown more Canadian), but I still love golden maple syrup the best!
I drove to the county, which is about an hour from Kingston for the afternoon. I stopped at Roblin's and got the tour, from sap to syrup. I like the picture showing the colour gradient of the syrups. As a maple syrup farmer, you can't choose to make a rich, dark syrup, it's just whatever the tree decides to give you. I thought that was so neat! After the tour I had some "maple shooters" and bought my favourite flavours to take home. Tasting wine is now my second favourite kind of tasting! On the way home, I stopped and took pictures of trees that had been tapped. Then I drove past some highland cows and I had to pull over! A successful afternoon in Prince Edward County!
4 eggs, separated
1 cup maple syrup
½ tsp vanilla
1 ½ cups whipping cream
Beat eggs yolks in a bowl set over a pot of simmering water until light. Beat in maple syrup until well blended.
Stir constantly, until mixture thickens, about 12 minutes.
Remove from heat, stir in vanilla, and pour through a sieve. Place plastic wrap directly on the surface of the mixture, preventing a skin from forming; chill in refrigerator.
When syrup has thoroughly cooled, whip cream and fold in. Beat eggs whites until stiff, and fold them in.
Pour into glasses and freeze until firm, about 3 hours.
Before serving, let stand at room temperature for a few minutes.
Makes 6 servings.