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).

　　

Ingredients

makes 1 1/2 cups

　　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

　　

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.

　　Pure Flavor