A Delicious Dinner Pairing Beer With Each Course
Page 7: Vermont Maple Syrup & Porter-Poached Apples
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Vermont Maple Syrup & Porter-Poached Apples
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.
Yields 6 servings.
Beer Pairing: Porter.
Maple Whipped Cream
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- 2 tablespoons Vermont maple syrup
Makes 2 cups.
Cinnamon Toasted Oats
- 1 cup whole oats
- 3 tablespoons melted butter
- 1⁄4 cup packed dark brown sugar
- Pinch salt
- 1 tablespoon cinnamon
- Pinch freshly grated nutmeg
Makes 1 cup.
- 6 baking apples (Rome, Cortland, Macintosh or Golden Delicious)
- Three 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
- For Maple Whipped Cream, place ingredients 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 ingredients 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.
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