Vermont Maple Syrup & Porter-Poached Apples

Name: Vermont Maple Syrup and Porter-Poached Apples
Cook time: P2H
Total time: P2H
Yield: 6
Cuisine: Fusion
Ingredients: heavy whipping cream; sugar; maple syrup; rolled oats; butter; brown sugar, dark; salt; cinnamon; nutmeg; apples; heavy ale; maple syrup; lemon; mace; cinnamon sticks; berries

Submitted by thenibble

These apples are gently spiced and good for brunch as well as dessert.

YIELD

6 servings

PREP

15 min

COOK

2 hrs

READY

Ingredients

CUPS HEAVY WHIPPING CREAM

TABLESPOONS SUGAR
(granulated)

TABLESPOONS MAPLE SYRUP

CUP ROLLED OATS
(whole)

TABLESPOONS BUTTER
melted

CUP BROWN SUGAR, DARK
(packed) *

PINCH SALT *

TABLESPOON CINNAMON

PINCH NUTMEG
(freshly grated) *

EACH APPLES
for baking (Rome, Cortland, Macintosh or Golden Delicious)

EACH HEAVY ALE
one bottle 12-ounce porter or other dark ale *

CUP MAPLE SYRUP

EACH LEMON
juice, plus additional for adding to water Juice of 1 lemon, plus additional for adding to water

TEASPOON MACE

X CINNAMON STICKS *

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.