Ingredients
- 8 firm apples, peeled and halved
- 180 ml Quebec maple syrup
- 80 g butter
- 1/2 tsp cinnamon
- 1 sheet puff pastry
- pinch salt
Method
- In a 24 cm oven-safe skillet, reduce maple syrup with butter and salt until deep amber, 5–7 min.
- Arrange apples tightly, cut side up, sprinkle cinnamon.
- Cook over medium heat 15 min until apples soften and caramel thickens.
- Cover with puff pastry, tuck edges in.
- Bake at 190°C for 25 min until pastry is golden.
- Rest 5 min, invert onto plate.
Conversion and rationale
Original sweetener (classic version): 200 g white sugar for caramel
Conversion used: 200 g sugar → 180 ml maple syrup reduced with butter to a caramel; no water added since syrup already contains it; oven from 200°C to 190°C.
Why Quebec maple syrup: Maple caramel is more forgiving than sugar caramel (no crystallisation) and layers apple flavour with boreal notes—an authentic Québécois take on the French classic.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →