Spiced Apple & Pumpkin Cream

Autumn Spiced Apple Cream

Seasonal · Small batch · Hand-stirred on Île d’Orléans

When the maples turn red and there’s a crisp bite in the air, out come the big pots. Our autumn apple cream is the whole season in a jar: apples and pumpkins grown on Île d’Orléans, slowly simmered with cinnamon, nutmeg, ginger and a star of anise, all folded into a base of sucre à la crème (Québec’s traditional cream fudge) made with fresh cream from Laiterie Royala.

No big machines doing the work for us. We cut, stir and taste by hand, one small pot at a time, until it’s just right. The result is a smooth, mellow, comforting cream that smells like an apple pie cooling on Grandma’s windowsill.

Made only during apple season, in small quantities. Once it’s gone, it’s gone, so don’t wait too long!

Ways to enjoy it

• The ultimate fall latte: a generous spoonful in the bottom of your mug, a shot of espresso on top, stir, then top with steamed milk and a pinch of cinnamon.
• On apple desserts: drizzled warm over an apple crisp, apple pie, or a pouding chômeur (Québec’s classic warm pudding cake). Add a scoop of vanilla ice cream and you’re in heaven.
• At breakfast: on pancakes, French toast or toasted country bread, or swirled into oatmeal or Greek yogurt with a few walnuts.
• On a cheese board: alongside a sharp aged cheddar or a runny brie.
• Savoury side: as a glaze on pork roast or chops at the end of cooking, or stirred into squash soup to round it out.
• For chilly evenings: stirred into hot apple cider or warm milk, with a splash of dark rum for the grown-ups.
• In baking: sandwiched between molasses cookies, layered in a spice cake, or spooned over pumpkin muffins.

Ingredients: Île d’Orléans apples and pumpkins, sugar, fresh cream (Laiterie Royala), cinnamon, nutmeg, ginger, star anise.
Contains: milk.
Storage: refrigerate after opening.