| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | American | Desserts, Fruits | 1 | Servings |
INGREDIENTS
| 4 | lg | Firm Apples |
| 1 | c | Maple syrup |
| 1/2 | c | Water |
| 1 | tb | Butter |
| 1 | ts | All-purpose flour |
| 1/2 | c | Light cream or half-and-half Pare and core apples. |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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