Vermont Maple Syrup and Porter-Poached Apples

Ingredients

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.Opens in new window 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.