Poached apples with maple cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Firm Apples |
| 1 | cup | Maple syrup |
| ½ | cup | Water |
| 1 | tablespoon | Butter |
| 1 | teaspoon | All-purpose flour |
| ½ | cup | Light cream or half-and-half Pare and core apples. |
Directions
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 ¾ 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. 1⅕