- 1 tablespoon all-purpose flour
- 3/4 cup maple syrup
- 1 egg
- 1 tablespoon butter
- 1 cup heavy whipping cream, whipped
- Assorted fresh fruit
- In a saucepan, combine flour, syrup and egg until smooth. Add butter. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly.
- Cover and refrigerate until completely cooled. Fold in whipped cream. Serve over fruit. Yield: about 2 cups.
Originally published as Maple Cream Fruit Topping in Quick Cooking July/August 2001, p14
This recipe pairs well with a sweet white wine.
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