Instead of pouring syrup and butter over a stack of pancakes, we put the butter in the syrup. This sweet and creamy syrup is also great on Cinnamon Buns (page 225).
Recipe information
Yield
makes 1 1/2 cups
Ingredients
2 teaspoons cornstarch
8 tablespoons (1 stick) unsalted butter
2 teaspoons grated orange zest
2 teaspoons grated lime zest
2 teaspoons grated grapefruit zest
1/2 cup freshly squeezed grapefruit juice
1/2 cup honey
Preparation
Step 1
Combine the cornstarch and 2 teaspoons water in a small bowl. Stir until the cornstarch is dissolved.
Step 2
In a small saucepan over medium heat, melt the butter. Add the orange zest, lime zest, grapefruit zest, grapefruit juice, and honey. Bring to a boil and stir in the cornstarch mixture. Remove from the heat. Serve warm.
Make Ahead
Step 3
The syrup will keep, covered, for up to 1 week in the refrigerator.
