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
Boil maple syrup 5 minutes (Medium Power).
In a separate small bowl, mix the corn starch
with 2 tablespoons of cream.
Heat the cream and the milk and when it is very hot,
add the maple syrup.
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.
You can place in a refrigerator and reheat in microwave before serving.
As dessert, dip fresh fruits and cake cutten in small squares.
CAKE - PUDDING WITH MAPLE SYRUP
½ cup (125 ml) of butter (or half butter and half shortening)
1 cup (250 ml) of sugar
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.