Poached Apples with Maple Cream

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.