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Maple Grape Salad with Cardamom and Orange Zest
Marie-Chantal Lepage – restaurant Château Bonne Entente, Quebec
Yield: 4 Servings
250 ml (1 cup) maple syrup
125 ml (1/2 cup) 15% cream
30 ml (2 tbsp.) cornstarch, smoothly mixed with
30 ml (2 tbsp.) cold water
1 orange, zest removed
1 ground cardamom pod
600 g (3 - 4 cups) grapes
In a small, thick-bottom casserole, combine maple syrup and cream and warm over low heat. While stirring, add the cornstarch mixture, and continue stirring until it thickens. Flavour the sauce with orange zest and cardamom. Pour over grapes.
Chef’s Tip
You can serve this sauce with any of your favourite fruit. It is especially tasty with strawberries, blueberries, apples, peaches and apricots. Try it also as a fondue sauce!
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