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

           -half-and-half
           -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