Poached Apples with Maple Cream
Yield
1 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
apples
firm |
*
|
| 1 | cup |
maple syrup
|
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
butter
|
|
| 1 | teaspoon |
all-purpose flour
|
|
| ½ | cup |
cream
light, half and half |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
apples
firm |
*
|
| 237 | ml |
maple syrup
|
|
| 118 | ml |
water
|
|
| 15 | ml |
butter
|
|
| 5 | ml |
all-purpose flour
|
|
| 118 | ml |
cream
light, half and half |
|
Directions
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 dishes 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.
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.
