Apple Maple Fool
photo by French Tart
- Ready In:
- Melt the butter in a small heavy saucepan and add the apples.
- Bring to a slow heat, then add the brown sugar, cinnamon stick and lemon zest. Cook slowly until the apples are soft and breaking down (you don't want total mush though), stirring often so they don't stick to the bottom of the pan.
- Cool a little, then add the 4T of maple syrup, stirring until it is soaked through. Put into the fridge to cool totally (remove cinnamon stick).
- Whip the cream into soft peaks, then fold this through the apple mixture. Put into 6 individual dishes and chill.
- Just before serving garnish with the extra maple syrup (I normally make a small indentation on the top of the fool & nestle approx 1 teaspoon of the syrup in that).
Questions & Replies
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This was a tad too sweet but quite good. I felt it would be greatly improvd by a small change in the procedure. If you add the sugar, cinnamon stick and lemon zest to the butter and let a caramel form and THEN add the apples, there are, I think, two improvements--first, you get more of the effect of the cinnamon stick and second, the apples are crisper.
An excellent recipe - I love to cook my apples by cooking them in butter, when my diet allows it, and these did not disappoint! Everything worked extremely well and we enjoyed this as a light dessert after another RSC10 entry one lazy lunch time! I used my own tart apples from the tree in the garden - I think this recipe NEEDS tart apples, which of course Granny Smith apples are. We all LOVED the addition of the lemon zest along with the maple syrup, it was excellent! Made for RSC10, but, I have this on my menu to make many times again! Thanks and Good Luck in the contest!