Wonderful Berry Syrup

This syrup is so simple and yet so amazing served with some whipped cream on whole wheat pancakes. Seriously good! I highly recommend it. I used frozen blueberries and raspberries. I bought vanilla beans in bulk at The San Francisco Herb Co. I split them with my friend Stephanie and we each got 12 for about $9. That is a great price for vanilla beans. Adding vanilla bean seeds really adds a lot! It takes your dish from good to amazing:) I use them in Red Berry Breakfast Risotto, vanilla pudding and homemade vanilla ice cream. I actually don't use them very often--but when I do, like in this syrup, I am always so happy with the results!

Wonderful Berry Syrup

submitted by Melanie

2 cups frozen berries

1 cup pure maple syrup

1 vanilla bean (optional)

Combine fruit with the syrup in a small sauce pan over low heat. With the bakc of your spoon gently press berries against the side of the pan, just until they begin to break apart. (for a smoother syrup you could press it through a sieve). Split the vanilla bean length wise, if using, and scrap the seeds out using the tip of your knife. Add seeds and bean to syrup mixture. When it has reached the desired temperature transfer mixture to bottle and serve. Use within 4-5 days. Makes 3 cups