Haven't tried this yet but read the recipe in the Philadelphia Inquirer this wkend. Sounded too simple and good to keep out of the Orchard, so here it is:

Maple Basting Sauce

1/4 cup maple syrup
2 Tablespoons light soy sauce
1 to 2 Tablespoons white wine (optional)

Mix the syrup and soy sauce. If desired, add the wine.

Use to baste or glaze salmon or other fish fillets, chicken or pork when grilling, broiling, or roasting. Apply near the end of cooking -- with fish, 2 to 3 minutes or after cooking one side and turning to the other; with chicken or pork, the last few minutes broiled or last 10 to 15 minutes baked.

"From Tootie Helmacy, Homestead Maple Products"