Vermont Maple Syrup and Porter-Poached Apples (#1233)
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- 2 cups Heavy Whipping Cream
- 2 tablespoons Sugar (granulated)
- 2 tablespoons Maple Syrup
- 1 cup Rolled Oats (whole)
- 3 tablespoons Butter melted
- 1/4 cup Dark Brown Sugar (packed)
- 1 pinch Salt
- 1 Tbsp Cinnamon
- 1 pinch Nutmeg (freshly grated)
- 6 Apples for baking (Rome, Cortland, Macintosh or Golden Delicious)
- 3 Heavy Ale one bottle 12-ounce porter or other dark ale
- 1 cup Maple Syrup
- 1 Lemon juice, plus additional for adding to water Juice of 1 lemon, plus additional for adding to water
- 1/4 tsp Mace
- 1 Cinnamon Sticks
- 1 Berries fresh seasonal for garnish
- 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.