Vermont Maple Syrup and Porter-Poached Apples Recipe

Name: Vermont Maple Syrup and Porter-Poached Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 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; 1/4 teaspoon mace; 1 x cinnamon sticks; 1 each berries fresh seasonal for garnish

Servings: persons

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 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
1/4 teaspoon mace
1 x cinnamon sticks
1 each berries fresh seasonal for garnish

1
For Maple Whipped Cream, place heavy whipping cream, sugar and maple syrup in a cold, stainless steel bowl.
2
Whip slowly until stiff peaks form.
3
Use immediately or refrigerate until needed.
4
For Cinnamon Toasted Oats, preheat oven to 350F.
5
Combine whole oats, melted butter, dark brown sugar, salt, cinnamon and nutmeg, and spread on a lined baking sheet.
6
Toast oats until golden brown, about 20 minutes, stirring occasionally.
7
For Porter-Poached Apples, wash and core apples.
8
Place in cold water mixed with lemon juice to prevent browning.
9
Bring porter, maple syrup, lemon juice, mace and cinnamon stick to a boil.
10
Reduce to a simmer; submerge apples in poaching liquid.
11
Poach 8 to 10 minutes, or until apples begin to soften and look shiny.
12
Remove apples from liquid, plate, and garnish with Maple Whipped Cream, Cinnamon Toasted Oats and fresh seasonal berries.

986

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups heavy whipping cream, 2 tablespoons sugar (granulated), 2 tablespoons maple syrup, 1 cup rolled oats (whole), and more.

Yes, Vermont Maple Syrup and Porter-Poached Apples falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vermont Maple Syrup and Porter-Poached Apples

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