Vermont Maple Syrup and Porter-Poached Apples

• 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.

heavy whipping cream, sugar, maple syrup, rolled oats, butter, brown sugar, salt, cinnamon, nutmeg, apples, heavy ale, maple syrup, lemon juice, mace, cinnamon sticks

Taken from recipeland.com/recipe/v/vermont-maple-syrup-porter-poac-49116 (may not work)