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The Vegetarian

Fall Fruits Dressed Up in Maple Syrup Goodness

October 13, 1988|DIANA SHAW | Shaw is free-lance writer in Los Angeles.

Once again, the soft fruits of summer have given way to apples and pears. I would like to say that the seasonal switch did more than inspire bittersweet nostalgia for my childhood in Virginia's orchard country. But the truth is, I generally prefer peaches to Pippins and blueberries to Bartletts. I feel a bit differently, though, when the fall fruits are doused with maple syrup in simple desserts such as these.

APPLE-MAPLE CREAM

2 egg yolks

1/3 cup nonfat milk powder

1/3 cup water

1/4 cup maple syrup

1 teaspoon vanilla

1/2 teaspoon ground ginger

2/3 cup plain yogurt

2 medium apples, peeled and thinly sliced

Chopped walnuts

Combine egg yolks, milk powder, water and maple syrup in small saucepan. Stir with fine wire whisk until well blended. Over medium heat, stir constantly, until thickened. Remove from heat.

Mix in vanilla and ginger. Stir in yogurt and apples. Refrigerate until well-chilled, at least 3 hours. Serve sprinkled with walnuts. Makes 4 servings.

POACHED PEARS

1 1/2 cups water

1/2 cup maple syrup

1 teaspoon vanilla

4 firm pears, quartered and cored

1/2 cup plain yogurt

Combine water, maple syrup and vanilla in saucepan and bring to boil. Add pears and simmer 30 minutes.

Remove pears to bowl. Boil down syrup until thickened, about 10 minutes. Pour syrup over pears and refrigerate until chilled through, at least 3 hours.

Using slotted spoon, transfer pears to individual serving dishes. Combine syrup with yogurt and distribute evenly over fruit. Makes 4 to 6 servings.

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