October
Fall for Beaupré
Tarts, purées, pies ... and why not a Fall for Beaupré this year to impress everyone?
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Ingredients
- 1 kg of Cortland apples
- 250 ml of Cider Beaupré
- 1 vanilla-pod
- 100 g of lump sugar
- 105 ml of fresh cream
- 100 g of cream cheese
- 50 g of sugar
- 2 eggs
Preparation
- Peel apples and cut it into thin slices.
- Butter a Pyrex plate and add apples.
- Boil Cider Beaupré, vanilla-pod and lump sugar.
- Pour on apples.
- Cover plate with a tinfoil.
- Cook to 220 ºC for 20 minutes.
- Mix fresh cream, cream cheese, sugar and eggs.
- Pour on apples and prolong cooking to 150ºC for 20 minutes.
Beaupré mix
The Classical
In a martini glass, add some ice cubes, then, pour a generous quantity of Cider Beaupré. Garnish with a small cranberry skewer and savour!
The Romantic
Pour gently a Cider Beaupré bottle in a champagne flute. Add a touch of grenadine. Beautify with a fresh luscious strawberry!
The Adventurer
In a tumbler, pour 250 ml of Beaupré Cider amalgamated with 250 ml of McCoy beer. The sweetness of Cider Beaupré and the bitterness of McCoy espouse each other so perfectly, you’ll be charmed!
The Exuberant
In a whiskey glass, let softly trickle a whole spoon of maple syrup. Fill the glass with Beaupré Cider. This blend will stimulate your senses like they’ve never have before!
