| 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
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”