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See below ingredients and instructions of the recipe
4 lg Firm Apples 1 ts All-purpose flour
1 c Maple syrup 1/2 c Light cream or
1/2 c Water -half-and-half
1 tb Butter -Pare and core apples.
In a saucepan, combine the syrup and water. Bring to a boil and simmer 3
minutes. Add the apples and cover. Simmer until the apples are tender but
not mushy, 3 to 8 minutes. With slotted spoon, lift the apples onto
individual dessert dihes or plates. Boil syrup until reduced to 3/4 cup.
Pour syrup into a measuring cup. melt butter in the saucepan. Blend in the
flour, cream and the syrup. Boil, uncovered, until reduced to 1 cup, about
3 minutes. Serve warm, or at room temperature. *NOTE- Because the apples
are pared before cooking, they will cook very quickly. Certain varieties
might even get mushy all of a sudden. Watch them VERY carefully while
cooking; it just takes minutes. This dessert is delicious and beatiful when
you serve one whole apple on a plate surrounded with the maple-and-cream
sauce. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
Beatrice Ojakangas
Joan Johnson
Converted by MMCONV vers. 1.20
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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