There's a smidgen of rice malt syrup used in this recipe to help them stick together but the simple flavours and textures combine to make these satisfying and sweetish without being an overload. (happysugarhabits.com)
Ingredients 1200 g peeled, cored and coarsely chopped, ripe pears 400 g rice malt syrup juice of 1 lemon half a teaspoon powdered cinnamon 1 teaspoon fresh thyme leaves Makes about 2 jars, 350 g each. (cottoecrudo.com)
To make the Gooey Caramel Sauce: Heat 1/4 cup of rice malt syrup in a saucepan until bubbling vigorously. (iquitsugar.com)