- 1/2 cup + 1 tbsp pure maple syrup from Canada
- 1/3 cup + 1/2 cup 35% whipping cream
- 1 tbsp salted butter
- 1 large red apple (ideally Cortland, Empire or Lobo), unpeeled, cored, and diced
- 1/2 tsp pure vanilla extract
- About 1/2 of an angel food cake, home-made or store-bought
- Put 1/2 cup maple syrup into a saucepan and boil for 5 minutes.
- Add the 1/3 cup of cream and melt the butter. Bring to a boil, then simmer for 5 minutes, stirring.
- Remove from heat, add the diced apple, and let cool.
- In a bowl, whip the 1/2 cup of cream with the 1 tbsp of maple syrup and the vanilla. Place in the fridge.
- Cut the cake into slices about 1/4 in. thick, then use the verrine glasses to cut it into circles (For 6 verrines, cut 12 circles; for 8 verrines, cut 16 circles).
- Put the maple-whipped cream into the verrine bottoms, add a layer of maple-apple sauce, then a cake circle. Repeat these steps, then top with the whipped cream and sauce.
- Refrigerate until ready to serve.
The maple-apple sauce will keep 1 week in the fridge.
The whipped cream will keep for 24 hours in the fridge.
Assembled verrines will keep in the fridge for 24 hours and in the freezer for 1 month.