Maple Fruit Gratin

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Recipe — Maple Gratin Fruits
4 portions
Metric Imperial


  • 2/3 cup of maple syrup (preferably dark syrup for its robust flavour)
  • 4 egg yolks
  • 1/4 cup Sortilège*, white wine or apple juice
  • 1/3 cup whipped cream
  • 2 cups fruit of your choice (strawberries, raspberries, pears, nectarines, etc. )
  • 2 tablespoons grated maple sugar


  1. In a bowl mix the egg yolks, the syrup and the Sortilège.
  2. Place the bowl in the upper section of a double-boiler. The bottom of the bowl should not touch the water in the lower section of the double-boiler. Heat the mixture on low heat while whisking, until a creamy mousse is obtained. Remove from the heat and set aside.
  3. Whip the cream and incorporate into the egg yolks. Set aside.
  4. Preheat the oven to broil.
  5. Place the fruit in the molds or ramekins.
  6. Cover the fruit with the maple mousse and sprinkle with maple sugar.
  7. Place under broil until light brown.

* Sortilège (a Québécois liquor made with whiskey and maple syrup).** Avoid water from boiling in double-boiler so as not to coagulate the egg yolks. The Maple mousse may also be served in dessert dishes, decorated with fresh fruit.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.