Vermont Maple Syrup and Porter-Poached ApplesBy Chef Will Deason
- Recipe TypeDessert
- Prep Time45 minutes
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 tsp mace
- 1 cinnamon stick
- Fresh seasonal berries for garnish
- 2 cups heavy cream
- 2 Tbsp granulated sugar
- 2 Tbsp Vermont maple syrup
- 1 cup whole oats
- 3 Tbsp melted butter
- 1⁄4 cup packed dark brown sugar
- Pinch salt
- 1 Tbsp cinnamon
- Pinch freshly grated nutmeg
- These poached apples were created by Chef Will Deason of the Willimantic Brewing Co. and Main Street Café in Willimantic, Connecticut. They are gently spiced and good for brunch or dessert.
- 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 from liquid, plate, and garnish with maple whipped cream, cinnamon toasted oats, and fresh seasonal berries.
- Maple Whipped Cream
Makes 2 cups
- 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.
- Cinnamon Toasted Oats
Makes 1 cup
- 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.