Buttermilk-Smoked Maple Syrup Puree

Sweet and sour, a simple concept though the balance is not easitly achieved.  We have spent a fair amount of time on the concepts of balancing tastes.  In our most recent applications I have been working with the combination of buttermilk and maple; not a particularly clever thought--think buttermilk pancakes--but one which has flavors I truly enjoy.  I added a bit of a twist to the puree by using smoked maple syrup, although true breakfast aficionados would note I have merely included the element of bacon.  My point, the combination of simple flavors work well.  The key for us is to strip away the extraneous in order to present focussed flavors with a clear aesthetic.   Now we just need to figure out what we are going to use our buttermilk-smoked maple puree for.  Here goes.