Here, the rich, burnt-caramel flavor of the dark sugar spiced with cloves, star anise and cinnamon makes a sophisticated pancake topper.
MAKE AHEAD: The syrup can be refrigerated in an airtight container for up to 1 year.
Piloncillo is sold in firm blocks. It is available at Latin markets and in the international aisle of large grocery stores.
From food writer Nevin Martell, co-author of “The Founding Farmers Cookbook” (Andrews McMeel, 2013).
SPICED PILONCILLO SYRUP
6 to 12 servings (makes about 1 1/2 cups)
1-pound block piloncillo sugar (see headnote)
2 sticks cinnamon (3-inch)
2 whole star anise
6 to 8 whole cloves
2 cups just-boiled water
Combine the block of sugar, cinnamon sticks, star anise and cloves (to taste) in a small saucepan. Pour the just-boiled water over them, then bring to a boil over medium-high heat. Stir until the sugar has dissolved, then reduce the heat to medium and cook for about 20 minutes, stirring occasionally, to create the consistency of a good-quality maple syrup. It should coat the back of a spoon, but be careful not to reduce the syrup too much or it will not pour easily once it has cooled.
Strain through a fine-mesh strainer, discarding the solids. Serve warm, or cool completely before storing.
