Vermont Maple Syrup and Porter-Poached Apples

  • Recipe TypeDessert
  • Prep Time45 minutes
  • Yield6

Don't know what to do with all those apples you brought home from the orchard? This recipe offers a solution in the form of a delicately sweet, cinnamon snack with some crunch. Enjoy with a porter while safe under the blankets on a lazy autumn Sunday.


  • 6 baking apples (Rome, Cortland, Macintosh, or Golden Delicious)
  • 3 (12-ounce) bottles porter or other dark ale
  • 1 cup Vermont maple syrup
  • Juice of 1 lemon, plus additional for adding to water
  • 1⁄4 teaspoon mace
  • 1 cinnamon stick
  • Fresh seasonal berries for garnish
  • 2 cups heavy cream
  • 2 tablespoons granulated sugar
  • 2 tablespoons Vermont maple syrup
  • 1 cup whole oats
  • 3 tablespoons melted butter
  • 1⁄4 cup packed dark brown sugar
  • Pinch salt
  • 1 tablespoon cinnamon
  • Pinch freshly grated nutmeg


  1. As prepared by Chef Will Deason of the Willimantic Brewing Company and Main Street Café in Willimantic, Connecticut, these apples are gently spiced and good for brunch as well as dessert.
  2. Wash and core apples. Place in cold water mixed with lemon juice to prevent browning.
  3. 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.
  4. Remove from liquid, plate, and garnish with Maple Whipped Cream, Cinnamon Toasted Oats, and fresh seasonal berries.
  5. Maple Whipped Cream
    Makes 2 cups
    1. Place heavy cream, granulated sugar and 2 tablespoons maple syrup in a cold, stainless steel bowl. Whip slowly until stiff peaks form. Use immediately or refrigerate until needed.
  6. Cinnamon Toasted Oats
    Makes 1 cup
  7. Preheat oven to 350°F. Combine oats, salt, melted butter, dark brown sugar ground cinnamon and nutmeg and spread on a lined baking sheet. Toast oats until golden brown, about 20 minutes, stirring occasionally.
    This recipe is reprinted from The Best of American Beer & Food by Lucy Saunders, ©2007 Brewers Publications. Photo ©Souders Studios - All rights reserved.

The Best of American Beer and Food showcases chefs and craft brewers who cook with beer and pair flavorful beers from pilsner to porter with hand-crafted foods. The book begins by exploring the art of pairing beer with specific foods, then turns to recipes that incorporate beer, using the various flavors available from today's ales and lagers as recipe components.