A friendly welcome awaits you in Dunnville is a picturesque community of 12,000 people located along the Grand River on Highway #3, between the Niagara and Hamilton regions, and less than an hour away from the U. S. border.
The Grand River and nearby Lake Erie offer a host of aquatic activities, from swimming, sailing, windsurfing, canoeing and feature prime locations for fishing. Hike through Byng Island Conservation Area or Rock Point Provincial Park or enjoy a stroll along Port Maitland’s beautiful, brand-new pier.
Dunnville has tennis, golf, lawn bowling and swimming facilities and many Bed & Breakfasts to stay in while enjoying these activities. The community’s camping experience is also second to none.
peeled, quartered apples (Courtland or Empire)
ea ginger & nutmeg
chopped, toasted walnuts
35% whipping cream
minced candied ginger (about 6 pieces)
Place half of the apples in food processer and pulse until finely chopped but not puréed. Remove to large saucepan; repeat with remaining apples. Add sugar, water, cinnamon, ginger and nutmeg to apples. Over medium heat, bring mixture to simmer and cook, stirring occasionally, until apples are soft, about 8 minutes. Remove from heat; cool slightly. In small bowl, place egg yolks (freeze or refrigerate egg whites for another use). Stir egg yolks just enough to break them up; add to warm apple mixture, stirring constantly. Stir in walnuts and cornstarch. Divide mixture evenly between six greased 3/4-cup (175 mL) ramekins. Place ramekins on baking sheet and bake in 350°F (180°C) oven until firm; about 30 minutes.
Just before serving, in a medium size bowl, use an electric mixer on medium speed, and beat whipping cream until soft peaks form. Add icing sugar; until stiff peaks form. Fold in candied ginger. Serve warm or serve chilled with the candied ginger whipped cream.
Recipe compliments of Foodland Ontario