2 cups Old Mout Classic Apple Cider
2 cups cream
2 dashes of cayenne pepper (to taste)
1/4-1/3 cups real maple syrup
1 fresh whole nutmeg (or a sprinkling of the packet stuff)
goodly pinch of salt
2 tablespoons cornflour
Righto, let’s get cooking.
1. Make the cider cream sauce by simmering the cider, cream, cayenne pepper (to taste), maple syrup and salt in a saucepan until the liquid is slightly bubbling around the edges, be sure not to let it boil.
2. While the liquid is simmering: in a cup or the like, temper the 2 tablespoons of conflour with several spoons of the hot mixture then add that back to the liquid, stirring until mixture begins to thicken.
3. When it’s a nice, thick, creamy consistency add the nutmeg, to taste.
4. Spoon the thickened cider cream sauce over the poached salmon and serve with basmati rice and spears of asparagus. Delish!