Maple Cream Fruit Topping Food
CINNAMON-MAPLE CREAM TOPPING
For a pretty finish to pumpkin pie, add a dollop of this easy maple-flavored whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- In large bowl, beat whipping cream with electric mixer on medium speed about 1 minute or until cream begins to thicken, then on high speed until soft peaks form.
- Gradually beat in syrup and 1/2 teaspoon cinnamon, scraping bowl once, until blended and stiff peaks form. Refrigerate until ready to serve. Garnish with pecans.
Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 7 g, TransFat 0 g
PEACH CRISP WITH MAPLE CREAM SAUCE
Steps:
- In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed. Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well. Pour peach mixture into a small pan (8" or 9" square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.Maple Cream Sauce: Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.
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