---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Fruits
       Yield: 1 servings
       4 lg Firm Apples
       1 c  Maple syrup
     1/2 c  Water
       1 tb Butter
       1 ts All-purpose flour
     1/2 c  Light cream or
            -Pare and core apples.
   In a saucepan, combine the syrup and water. Bring to a boil and simmer 3
   minutes. Add the apples and cover. Simmer until the apples are tender but
   not mushy, 3 to 8 minutes. With slotted spoon, lift the apples onto
   individual dessert dihes or plates. Boil syrup until reduced to 3/4 cup.
   Pour syrup into a measuring cup. melt butter in the saucepan. Blend in the
   flour, cream and the syrup. Boil, uncovered, until reduced to 1 cup, about
   3 minutes. Serve warm, or at room temperature. *NOTE- Because the apples
   are pared before cooking, they will cook very quickly. Certain varieties
   might even get mushy all of a sudden. Watch them VERY carefully while
   cooking; it just takes minutes. This dessert is delicious and beatiful when
   you serve one whole apple on a plate surrounded with the maple-and-cream
   sauce. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
   Beatrice Ojakangas
      Joan Johnson
   Converted by MMCONV vers. 1.20