Spicy Syrup

I was going to post about an apple pie that's in the oven, but honestly, I'm not convinced that it's going to be that good.  I was going to bake a pie for the talk I gave a week ago, but I was too busy.  I had Colby chop up some apples for that effort, but they've been in an plastic bag in my fridge for over a week now and if they weren't going to be used now, they weren't going to be used ever.  I decided that I wanted to make a "spicy" pie.  I'm still convinced that it can be done well, but I phoned it in and used store bought crust.  I'll post a real apple pie recipe when I make a real apple pie from scratch.  And by "from scratch" I mean starting with flour and butter, not Carl Sagan from scratch. ;)

The one thing that came out of this that was incredible, was the seasonings I used for the apples.  It ends up being spicy and sweet and it's begging me to get some ice cream, but I'm lactose intolerant and ate a bunch of pizza at dinner, so my carb limit is kind of maxed out for the day.  I can imagine using this on fruits like peaches and plum (ooh... perhaps grilled peaches and plums) or over ice cream or just of a jar with a spoon

Spicy Syrup
1.5 oz Pimm's No 1
2.5 T butter
1 T vanilla extract
3/4 c sugar
1 t corn starch
1 T cinnamon
1/2 t cayenne
1 t ginger
1/2 t cloves
1/4 t fresh ground black pepper

Melt butter over medium heat.  Whisk the pimms, vanilla extract, and corn starch together.  Add this to the butter, along with the remaining ingredients.  Reduce until it can coat the back of a spoon.  Don't lick the spoon because it's going to be hot.  Like crazy hot.  Not that I know that from experience or anything.  *Ahem*