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Culinary academy
Our recipes have been developed by Melanie Marchand magazine 7 Days as well as the Culinary Academy of Montreal .
Roast Duck Magret with Cranberry- Apple Syrup Sauce
Sweet and Sour Apple Syrup Chicken
Asian Pork Tenderloin with Hoisin-Cataphard apples
Coconut, Apple and Syrup Muffins
Grilled Peach Salad with Rosemary-Prosciutto and Apple Syrup
Thyme-Butter Roasted Turkey with Apple Syrup
Turkey Bolognaise Sauce with White Wine and Apple Syrup
Rack of Pork with Mustard, Apple Syrup and Thyme
Apple, Pear and Apple Syrup Sorbet
Apple Chips in Apple-Vanilla-Cinnamon Syrup
Apple Syrup Glazed Chicken with Cider Sauce
Waldorf salad with Apple Syrup and Apple Butter Vinaigrette
Apple Syrup Poached Apples with Vanilla and Ginger
Sambuca-flambé Grilled Doré-Mi Cheese with Apple Syrup
Turkey Millefeuilles with Spinach, Goat Cheese and Apple Syrup
Apple Crisp
Ingredients
| 14 | red apples(Cortland), peeled and sliced |
| 2 cups | white flour |
| 2 cups | oatmeal (uncooked) |
| 125 ml (1/2 cup) | Cataphard Orchards Apple Syrup |
| 1 cup | brown sugar |
| 1 cup | butter |
| 2 pinches | salt |
Method
To prepare the crisp mixture:
1. Combine flour, oatmeal, brown sugar, butter and salt in a bowl.
2. Mix thoroughly until all dry ingredients are well combined.
To prepare the apples:
1. Peel and slice apples.
2. Place apple slices in a large glass baking dish.
3. Drizzle with apple syrup.
4. Cover with crisp mixture.
Baking :
Bake uncovered in a 190°C (375°F) for 35 minutes.
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