Peregrina says: "Appelstroop is a kind of very dark and very thick syrup made from apples, boiled down till they're as thick as jam. Maybe someone Dutch on the list can tell more about it. Quite good, but not quite molasses, not maple syrup, and very nice on dutch pan cakes with a bit of bacon in them."

I don't know about the Dutch, but the Pennsylvania Dutch make something called "apple butter" which has some similarity to what you describe. Apple butter is a kind of a dark brown, carmelized applesauce with a thick, jam-like consistency. Here is a recipe with photos. There are lots more recipes on the web; just google "apple butter" or "Pennsylvania Dutch apple butter".

It's an excellent spread for bread; I've never tried it on French toast.... but now I'll have to...