If you’re looking for a delicious new recipe to try, be sure to try this one that the Post-Gazette’s Gretchen McKay demonstrated today on PTL!
Maple Syrup and Porter-Poached Apples
• 8 baking apples
• 6 ounces porter or other dark ale
• 1/4 cup Pennsylvania maple syrup
• Juice of 1/2 lemon, plus additional for adding to water
• 1/2 teaspoon mace
• 1 cinnamon stick
• Fresh seasonal berries for garnish
Wash, core and slice apples to 1/4-inch thickness. (You should get at least 12 slices per apple.) 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; add sliced apples and saute for 6 to 8 minutes, or until apples begin to soften.
Remove apples from liquid with a slotted spoon, and divide among 6 plates. Garnish with Maple Whipped Cream, Cinnamon Toasted Oats and fresh seasonal berries.
Makes 6 servings.
— Adapted from “The Best of American Beer & Food: Pairing & Cooking with Craft Beer” by Lucy Saunders (Brewers, 2007)