Harry Demidavicius wrote:

> On Fri, 10 Oct 2003 02:21:56 GMT, alzelt
> > wrote:
>
>
>>
>>Harry Demidavicius wrote:
>>
>>
>>>On Wed, 08 Oct 2003 14:55:41 GMT, "Dimitri" >
>>>wrote:
>>>
>>>
>>>
>>>>"tintalle" > wrote in message
...
>>>>
>>>>
>>>>>Hi guys,
>>>>>Looking for suggestions for an interesting dessert for my families
>>>>>Thanksgiving dinner. Something for 8 or so people. I might even make
>>>>>two different yummy dishes, just so everyone has a choice. I'm thinking
>>>>>maybe a cheesecake.... and what? I'd love to hear your favorites
>>>>>Thanks,
>>>>>tint
>>>>
>>>>How about modifying a flan recipe by using caramelizing maple syrup for the
>>>>coating inside the baking dish.
>>>>
>>>>Dimitri
>>>>
>>>
>>>Hhmm. I wonder if that might work well in a Tatin.
>>>
>>>Harry
>>
>>No reason you couldn't substitute maple syrup for brown sugar.
>
>
> Thanks Dimitri & Alan.
>
> We do have a couple of excellent Tatins that have served us well.
> it's the "maple" part that intrigued me. Samantha advises that
> thickening up the #1 grade syrup is a cast iron bitch of a job.
> Coincidentally i just scored a source for reasonably priced maple
> sugar here in town. Must try it now.
>
> Harry
Harry, I suggest you ditch the #1 in favor of #2, which is much better
for baking.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener