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A wonderful recipe for apples cooked in Quadrupel beer with spices that echo the aromas of this beer style, such as cinnamon, cloves, pepper and star anise.
You can serve them hot with ice cream or let them cool and pair them with chunks of blue cheese, and you can even pour the same beer you cooked them with alongside the dessert. Simply delicious.
Nutrition Information
Each serving contains approximately 220 kcal, 0.5 g of protein, 1 g of total fat, 0 mg of cholesterol, 52 g of carbohydrates and 8 mg of sodium. (*)
(*) Estimated values may vary depending on ingredients and portion sizes.
Apples in Quadrupel Beer Recipe
Prep time: 30 minutes
Cook time: 20 minutes
Servings: 4
Ingredients
- 330 ml (about 11 oz) Quadrupel beer
- 4 large apples
- 200 ml (about ¾ cup) apple juice
- 150 ml (about ⅔ cup) water
- 100 g (about ½ cup) superfine sugar
- 2 tablespoons light honey
- 3 whole cloves
- 1 cinnamon stick
- 1 star anise
- 6 peppercorns
- 6 coriander seeds
- 1 vanilla bean
- 1 fresh orange
Instructions
- In a large pot, bring the water, apple juice and sugar to a boil until everything has dissolved, then lower the heat and simmer gently for a few minutes.
- Add the spices, vanilla, orange zest and honey to the pot, then add the apples, peeled, cored and cut into quarters, and finally the Quadrupel beer.
- Cover the pot and cook for 10 to 20 minutes or until the apples are tender but still holding their shape, testing with the tip of a knife. Different apple varieties cook at different speeds.
- Unlike wine-poached pears, it is best not to reduce the sauce, because it will turn bitter. Serve in individual bowls, spoon the cooking liquid over the apples and add a generous scoop of vanilla ice cream.
Additional Expert Tips
- Cooking time can vary with the variety and ripeness of the apple. Check for tenderness with the tip of a knife so they do not fall apart.
- Unlike other poached desserts, the sauce should not be reduced after removing the apples, since concentrating the beer could leave a bitter flavor.
Frequently Asked Questions (FAQ)
1. What are the characteristics of a Quadrupel?
Quadrupel is a dark, complex, high-alcohol Belgian beer style (around 10 to 12% ABV) with flavors of ripe fruit and caramelized malt plus spicy yeast notes reminiscent of clove. It stands out for its robust body, balanced sweetness and a warm finish with well-integrated alcohol.
2. Which apples work best in this recipe?
Firm, slightly tart varieties such as Granny Smith or Braeburn are ideal because they hold their structure. Avoid mealy apples such as Red Delicious, which fall apart easily.
3. Can I use another beer style?
The closest alternative is a Belgian Dark Strong Ale, the BJCP category that includes Quadrupels, or a Dubbel, although the result will be less intense with the latter. Light or hoppy beers are not recommended.
4. How do I keep the apples from browning?
Place them in a bowl of cold water with the juice of half a lemon while you work. This preserves their color and texture. Drain them well before adding them to the pot so you do not throw off the balance of liquids.
5. What other accompaniments can I use?
Try blue cheese or melted brie for a sweet and salty contrast, toasted granola for some crunch or a drizzle of hazelnut spread to bring out the toasty flavors.
Did You Know?
Apples (Malus domestica) originated in Central Asia, in the Tian Shan mountains of present-day Kazakhstan, where their main wild ancestor, Malus sieversii, still grows. From there they spread westward along trade routes thousands of years ago.
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