Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       large        Firm Apples
   1       c            Maple syrup
     1/2   c            Water
   1       tb           Butter
   1       t            All-purpose flour
     1/2   c            Light cream or
                        -half-and-half
                        -Pare and core apples.

Preparation:

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.