| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | American | Desserts, Fruits | 1 | Servings |
INGREDIENTS
| 4 | Firm Apples | |
| 1 | c | Maple syrup |
| 1/2 | c | Water |
| 1 | T | Butter |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1605
Calories From Fat: 318
Total Fat: 36.3g
Cholesterol: 109.7mg
Sodium: 99.4mg
Potassium: 1728.9mg
Carbohydrates: 334.7g
Fiber: 20.4g
Sugar: 278.7g
Protein: 6g