2 tsp cornstarch

1 cup (250 ml) apple juice

1 cup (250 ml) maple syrup

1 cup (250 ml) 35% cream

2 cups (220 g) peeled, cored, and diced apples (Spartan or Empire)

In a saucepan, off the heat, combine cornstarch, juice, maple syrup and cream with a whisk. Add apples and bring to a boil. Pour into an 8-inch (20 cm) square baking dish or an 8-cup (2 litre) soufflé dish.

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