MAPLE SYRUP FONDUE (for 4 persons)
½ cup (125 ml) of maple syrup
1 ½ cup (375 ml) of cream 15% thick (not whipping cream)
½ cup (125 ml) of milk 3.25%
1 ½ tablespoon of corn starch
1 yellow of egg (not white) lightly beaten
½ teaspoon of "Maple" artificial flavour
1.
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Boil maple syrup 5 minutes (Medium Power).
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2.
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In a separate small bowl, mix the corn starch
with 2 tablespoons of cream.
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3.
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Heat the cream and the milk and when it is very hot,
add the maple syrup.
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4.
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Add the corn starch and the yellow of egg and stir slowly at
SLOW POWER to become thick and smooth. Add the Maple artificial
flavour at the end. Serve warm.
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5.
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You can place in a refrigerator and reheat in microwave before serving.
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6.
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As dessert, dip fresh fruits and cake cutten in small squares.
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CAKE - PUDDING WITH MAPLE SYRUP
½ cup (125 ml) of butter (or half butter and half shortening)
1 cup (250 ml) of sugar
2 eggs
1 ½ cup (375 ml) of flour for pastry
2 ½ teaspoons of baking powder (to help the cake to raise)
¾ cup (200 ml) of milk
A little bit of salt
2 cups (500 ml) of warm maple syrup
1 cup (250 ml) of warm water
Stir butter to become creamy. Add sugar and eggs; beat. Alternate dry ingredients with milk. Finish with vanilla extract.
In a square pyrex dish (approx. 20 x 20 cm), pour maple syrup and water in the bottom of the pyrex dish. After, place the cake paste on the maple syrup.
Cook at 375° F (or 190° C), 30 to 40 minutes.
MAPLE SYRUP PIE
- Boil 1 cup of maple syrup and ½ cup of water.
- In a separate cup: 3 tablespoons of corn starch with 2 tablespoons of cold water.
Add to maple syrup and stir to obtain a transparent liquid (2-3 minutes).
- Pour in a pie dough already baked.
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