Vermont Maple Syrup & Porter-Poached Apples
These apples are gently spiced and good for brunch as well as dessert.
Yield
6 servingsPrep
15 minCook
2 hrsReady
Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
heavy whipping cream
|
|
| 2 | tablespoons |
sugar
(granulated) |
|
| 2 | tablespoons |
maple syrup
|
|
| 1 | cup |
rolled oats
(whole) |
|
| 3 | tablespoons |
butter
melted |
|
| ¼ | cup |
brown sugar, dark
(packed) |
*
|
| 1 | pinch |
salt
|
*
|
| 1 | tablespoon |
cinnamon
|
|
| 1 | pinch |
nutmeg
(freshly grated) |
*
|
| 6 | each |
apples
for baking (Rome, Cortland, Macintosh or Golden Delicious) |
|
| 3 | each |
heavy ale
one bottle 12-ounce porter or other dark ale |
* |
| 1 | cup |
maple syrup
|
|
| 1 | each |
lemon
juice, plus additional for adding to water Juice of 1 lemon, plus additional for adding to water |
|
| ¼ | teaspoon |
mace
|
|
| 1 | x |
cinnamon sticks
|
*
|
| 1 | each |
berries
fresh seasonal for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
sugar
(granulated) |
|
| 3E+1 | ml |
maple syrup
|
|
| 237 | ml |
rolled oats
(whole) |
|
| 45 | ml |
butter
melted |
|
| 59 | ml |
brown sugar, dark
(packed) |
*
|
| 1 | pinch |
salt
|
*
|
| 15 | ml |
cinnamon
|
|
| 1 | pinch |
nutmeg
(freshly grated) |
*
|
| 6 | each |
apples
for baking (Rome, Cortland, Macintosh or Golden Delicious) |
|
| 3 | each |
heavy ale
one bottle 12-ounce porter or other dark ale |
* |
| 237 | ml |
maple syrup
|
|
| 1 | each |
lemon
juice, plus additional for adding to water Juice of 1 lemon, plus additional for adding to water |
|
| 1.3 | ml |
mace
|
|
| 1 | x |
cinnamon sticks
|
*
|
| 1 | each |
berries
fresh seasonal for garnish |
*
|
Directions
- For Maple Whipped Cream, place heavy whipping cream, sugar and maple syrup in a cold, stainless steel bowl. Whip slowly until stiff peaks form. Use immediately or refrigerate until needed.
- For Cinnamon Toasted Oats, preheat oven to 350°F. Combine whole oats, melted butter, dark brown sugar, salt, cinnamon and nutmeg, and spread on a lined baking sheet. Toast oats until golden brown, about 20 minutes, stirring occasionally.
- For Porter-Poached Apples, wash and core apples. Place in cold water mixed with lemon juice to prevent browning.
- Bring porter, maple syrup, lemon juice, mace and cinnamon stick to a boil. Reduce to a simmer; submerge apples in poaching liquid. Poach 8 to 10 minutes, or until apples begin to soften and look shiny.
- Remove apples from liquid, plate, and garnish with Maple Whipped Cream, Cinnamon Toasted Oats and fresh seasonal berries.
