Ingredients
- 6 baking apples (peeled and halved)
- 80g unsalted butter
- 150ml amber Quebec maple syrup
- 1 sheet puff pastry
- 1 pinch sea salt
Method
- Melt butter with maple syrup and salt in an ovenproof skillet until bubbling.
- Arrange apples cut-side up in the syrup and simmer on low heat for 15 minutes to caramelize.
- Cover the apples with the puff pastry sheet, tucking the edges down inside the skillet.
- Bake at 185°C (365°F) for 25 minutes; invert carefully onto a serving plate while hot.
Conversion and rationale
Original sweetener (classic version): 150g white caster sugar
Conversion used: Replaced 150g white sugar with 150ml maple syrup. Reduced oven temperature to 185°C (usually 200°C) to prevent the maple-based caramel from burning.
Why Quebec maple syrup: Maple syrup eliminates the need to melt dry sugar, instantly creating a richer, more complex caramel glaze for the apples.
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 →