Looking for a way to pay homage to the “apple,” this is the one! Along with Chef Bob’s apple walnut strudel and apple sorbet with candied nuts makes a trio tribute for a delicious dessert on our March 2013 DINNER SHOW.


  • 2 tablespoons salted butter

  • 10 apples, assorted (i.e., Golden, Braeburn, Granny Smith), peeled, cored, diced
  • 2 1/2 cups water
  • 1 cup apple juice, cider or white grape juice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon coriander
  • 1 dash clove
  • Pinch nutmeg
  • 1/2 teaspoon salt
  • 1 cup cream
  • 2 tablespoons maple syrup
  • 1/2-1 lemon, juiced


Place butter in a large sauce pan; add apples and cook on high heat to brown slightly; add water, juice and seasonings. cook approximately 15 minutes or until apples are soft. Puree and strain mixture back into a sauce pan. Add cream and simmer; add maple syrup and remove from heat to cool completely. Adjust acid with lemon juice at service.


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