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Vermont Maple Syrup and Porter-Poached Apples

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

Yield

6

servings

Prep

15

min

Cook

2

hrs

Ready

Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

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
*

Directions

  1. 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.
  2. 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.
  3. For Porter-Poached Apples, wash and core apples. Place in cold water mixed with lemon juice to prevent browning.
  4. 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.
  5. Remove apples from liquid, plate, and garnish with Maple Whipped Cream, Cinnamon Toasted Oats and fresh seasonal berries.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 66450% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 22g 111%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 77mg 3%
Total Carbohydrate 27g 27%
Dietary Fiber 5g 20%
Sugars g
Protein 13g
Vitamin A 28% Vitamin C 16%
Calcium 13% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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