Maple Dessert Recipes

Maple-Glazed Apple Pie

Pastry for double-crust pie (9 inches)
6 cups thinly sliced peeled apples, divided
1/2 cup sugara
1/4 cup packed brown sugar
1/2 cup crushed gingersnaps
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans
1/4 cup butter or margarine, melted
1/4 cup pure maple syrup

L ine a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside. In a mixing bowl, combine sugars, gingersnaps, cinnamon, nuts, and butter; sprinkle half over applies in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Cut a few slits in the top and place over apples; seal. Cover loosely with foil and bake at 375° for 35 minutes. Meanwhile, bring syrup to a gentle boil in a small sauce pan. Remove pie from over; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered 20 minutes longer. Serve warm. Yield: 8 servings.

Maple and Ginger Ice Cream

8 fl.ox. Single cream
3 tbs. Pure Maple Syrup
2 ox Caster sugar
2 tsp. Vanilla essence
6 fl.oz. Double cream
4 fl.oz. Milk
2 tsp. White rum (optional)
8 oz Stem ginger, drained and finely chopped

Whisk the double cream and Pure Maple Syrup until stiff. Gently heat the single cream, vanilla essence, caster sugar and milk in a heavy saucepan stirring continuously until sugar is dissolved, then sitr in the double cream. Pur into a container and freeze for approximately 2 hours until mushy. Turn into a chilled bowl, beat with a whisk and add the finely chopped ginger and rum (optional). Return to the container and freeze until firm. Serve with Pure Maple Syrup. Yield: 4-6 Servings

Maple Spiced Pears

6 Ripe pears, peeled with stalks in place
6 Cloves, 8 Cracked cardamom seeds
2 Cinnamon sticks, 1 tbs. Caster sugar
6 tbs. Pure Maple Syrup
1/2 pt Medium/sweet white wine

Preheat oven to 400F. Stick a clove in each pear and lay on their sides with cinnamon sticks in an oven proof dish. Scatter cardamom seeds on top of pears. Gently heat white wine, Pure Maple Syrup and sugar until dissolved and pour over pears, ensuring they are half covered. Cover pears with foil and poach for approximately one hour or until tender, basting occasionally. Remove cloves, cardamom seeds and cinnamon before serving. Yield: 6 Servings

Maple Pumpkin Cheesecake

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
3 eggs
1/4 cup maply syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Combine crumbs, sugar, and butter in small bowl; press firmly on bottom of 9-inch springform pan; set aside.

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and mix until smooth, about 2 minutes. Stop and scrape bowl. Turn to Speed 6 and gradually pour in condensed milk and beat until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Gradually turn to Speed 4 and beat until well combined, about 1 minute. Transfer to prepared pan. Bake at 325° for 1 1/4 hours or until center appears nearly set when shaken. Cool on wire rack 1 hour. Cover and chill at least 4 hours.

To serve, spoon Maple Pecan Glaze over cheesecake. Garnish with whipped cream and pecans, if desired. Pass remaining sauce. Store leftovers covered in refrigerator.

MAPLE PECAN GLAZE:
3/4 cup maple syrup
1 cup whipping cream
1/2 cup chopped pecans

To prepare Maple Pecan Glaze, combine maple syrup and whipping cream in medium saucepan. Bring to boil. Boil rapidly for 15 to 20 minutes or until thickened, stirring occasionally. Stir in chopped pecans. Cool completely. Yield: 12 servings.

Maple Nut Cake

1/2 cup butter or margarine, softened
1/2 cup sugar
1 cup maple syrup
2 eggs
2-1/4 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts

In a bowl, cream the butter, sugar, syrup and eggs. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in nuts. Pour into two greased and floured 8-in. baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING:
1 cup sugar
1/2 cup maple syrup
2 egg whites
1 teaspoon corn syrup
1/8 teaspoon salt
1/4 teaspoon cream of tartar

In a heavy saucepan or double boiler, combine the frosting ingredients. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until frosting reaches 160, about 8-10 minutes. Pour into a large mixing bowl. Beat on high until stiff peaks form, about 7 minutes. Frost between layers and over the top and sides of the cake. Yield: 12-14 servings.

Maple Walnut Cream

1 cup real maple syrup
2 cups milk, divided
2 tablespoons cornstarch
1/4 teaspoon salt
2 eggs, lightly beaten
1 cup finely chopped walnuts

In the top of a double boiler over boiling water, scald syrup and 1-3/4 cups milk. Combine cornstarch, salt and remaining milk; gradually add to the syrup mixture. Cook and stir until thickened, about 25 minutes. Add a small amount to eggs. Return all to pan; cook for 5 minutes. Pour into serving dishes. Sprinkle with walnuts; cool. Yield: 6 servings.