Apple-Maple Dessert
Source of Recipe
Aunt Saunny
Ingredients
1 teaspoon butter
3/4 teaspoon sugar
1 cup all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 cup milk
2 slightly beaten eggs
2 tablespoons maple syrup
1-1/2 cups thinly sliced, peeled and cored Granny Smith apples
1 recipe Custard Sauce (see recipe below)
Directions
1. Butter six 6-ounce custard cups or 3-1/2-inch jumbo muffin cups,
using the 1 teaspoon butter, and sprinkle lightly with the 3/4 teaspoon
sugar. Set aside.
2. In a medium mixing bowl, combine the flour, the 1 cup sugar, and the
baking powder. Add milk, eggs, and maple syrup. Beat until smooth.
3. Arrange apples in bottom of custard cups or muffin cups. Pour batter
on top, filling 3/4 full.
4. Bake in a 350 degree F oven for 30 to 35 minutes or until golden, and
toothpick inserted in centers comes out clean. Cool 10 minutes. Loosen
the sides and remove from cups. Serve warm with Custard Sauce. Makes 6
servings.
Custard Sauce: In a heavy medium saucepan, combine 1 cup whipping cream,
2/3 cup sugar, 1 beaten egg, and 2 beaten egg yolks. Cook and stir over
medium heat until mixture just coats a metal spoon. Remove pan from heat
and immediately place in a bowl or sink of ice water to prevent
overcooking; stir 1 to 2 minutes until cool. Strain, if you like.
Meanwhile, in a small saucepan, bring 1 cup semidry white wine* to just
boiling; reduce heat and boil gently until reduced to 1/4 cup (about 15
minutes). Remove from heat and cool. Stir the wine into custard mixture.
Store, covered, in the refrigerator. Makes about 1-2/3 cups sauce.
*Note: If you like, replace the wine in the custard sauce with 1
teaspoon vanilla. The sauce will be slightly thicker without the wine.
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