65 mL (¼ cup) butter
125 mL (½ cup) maple sugar
8 Lobo apples, peeled and cubed
250 mL (1 cup) Moscato (white wine)
65 mL (¼ cup) maple syrup
4 croissants, halved
125 mL (½ cup) toasted, sliced almonds
Vanilla ice cream, to taste
- Preheat the oven to 300ºF.
- In a large pan over medium-high heat, melt the butter with the maple sugar. Add the apples and sauté them until golden brown. Deglaze with half the Moscato and reduce until you obtain a syrupy consistency. Set aside.
- In a small pot, boil the rest of the Moscato and the maple syrup. Reduce volume by half. Set aside.
- Heat the croissants in the oven for about 5 minutes. In each plate, place a half-croissant, garnish with a generous helping of caramelized apples, sprinkle with almonds and drizzle with maple syrup-infused Moscato. Garnish with a scoop of ice cream and enjoy!