Maple hurricane sauce has been a specialty at Polly’s Pancake Parlor since the hurricane of 1938, when the restaurant’s founder, “Sugar Bill” Dexter (whose wife was named Polly) found himself with a huge apple windfall that he didn’t want to waste. Since the whole point of opening the little pancake parlor in the most scenic part of the White Mountains was to let people know how delicious maple products are, Sugar Bill decided to boil the apples in syrup until the fruit became al dente crescents saturated with maple flavor and the syrup thickened up good. The apple-maple punch packed by this sauce is breathtaking; it is sensational for pancakes, waffles, ice cream, and nearly anything that begs for a crown of sweetness.
3 tablespoons butter
2 cups pure maple syrup
3 cups unpeeled, thinly sliced tart apples
Melt the butter in a saucepan. Mix in the syrup. Add the apples. Simmer up to 2 hours as low as possible, stirring very gently so as to not break up the slices. The sauce is done when the apples are transparent. Let it cool. It’s best served slightly warmer than room temperature.