Best Apple Maple Fool Recipes
MAPLE APPLE CAKE
Steps:
- For the apples: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and sprinkle with some maple sugar to coat the butter.
- Heat a 12-inch cast-iron skillet over medium heat and add the 2 tablespoons butter. Add the apples and maple sugar and stir to combine. Saute until caramelized, but not cooked through, about 5 minutes. Remove from the heat and set aside.
- For the crumble: Mix the cornmeal, flour, oats, light brown sugar, maple sugar, cinnamon and salt in a bowl. Add the diced butter and use a fork to mash the ingredients together until they become coarse crumbs.
- For the cake: To the bowl of a stand mixer fitted with a paddle attachment, add the butter, maple sugar and syrup and whip until light and fluffy. Add the eggs and creme fraiche, mixing on low speed. Add the flour, baking soda, allspice, cinnamon, cloves, nutmeg and salt and stir to combine. Stir in the vanilla extract. Add the batter to the prepared springform pan, topping with the sauteed apples. Gently nestle the apples into the cake batter.
- Put the crumble topping over the apple mixture. Put the springform pan on a baking sheet and bake until cooked through, about 1 hour. Allow to cool slightly, about 15 minutes, before removing from the pan. Slice into wedges and serve.
MINTED APPLE FOOL
Make and share this Minted Apple Fool recipe from Food.com.
Provided by morgainegeiser
Categories Apple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan combine the apples, water, sugar, lemon juice and half the mint leaves.
- Cover and simmer for approximately 15 minutes or until the apples are soft. Puree mixture.
- Cool, refrigerate for 2 to 3 hours, fold in the cream and serve in glass bowls decorated with the remaining mint leaves.
- Note: cooking time does not include cooling time.
Nutrition Facts : Calories 245.9, Fat 14.1, SaturatedFat 8.7, Cholesterol 49.7, Sodium 17.2, Carbohydrate 31.4, Fiber 2.6, Sugar 25.9, Protein 1.3
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Ingredients
Apple Puree
- 4 medium-sized apples
- 1/4 cup maple syrup
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Whipped Cream
- 1 cup heavy cream
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup confectioner's sugar
Instructions
Apple Puree
- Peel, core and slice the apples into small pieces.
- In a saucepan, add the apples, maple syrup, brown sugar, cinnamon, and nutmeg. Let simmer on medium heat for 15-20 minutes, or until the apples are soft and tender.
- Using a hand blender or food processor, puree the apple mixture until smooth. Allow to cool completely before adding the whipped cream.
Whipped Cream
- In a large bowl, using a hand mixer or electric mixer, whip the heavy cream until soft peaks form.
- Add in the maple syrup, vanilla extract, and confectioner's sugar. Mix until the cream is firm but still light and fluffy.
Assembling the Apple Maple Fool
- Take the cooled apple puree and gently fold the whipped cream into it, making sure to not overmix.
- Spoon the mixture into individual dessert glasses or a serving bowl.
- Chill in the refrigerator for at least 2 hours or overnight.
- Optional: Garnish with a sprinkle of cinnamon, nutmeg, or chopped nuts before serving.
Variations
- Instead of apples, try using other fruits such as strawberries, raspberries or blackberries, or even a combination of fruit.
- For a boozy twist, add a tablespoon of rum, brandy or whiskey to the whipped cream before folding it into the apple puree.
- You can also substitute the maple syrup for honey, agave, or caramel syrup to suit your taste.