Roasted apples with cider sabayon

5 servings

Ingredients

Quantity Ingredient
10 Crisp baby apples; cored, - see * Note
⅓ cup Sugar; plus
1 tablespoon Sugar
¼ cup Maple syrup
Zest of 1 orange; julienned
Zest of 1 lemon; julienned
3 tablespoons Lemon juice
2 Bay leaves
½ Vanilla bean; split lengthwise
¼ teaspoon Cinnamon
¼ teaspoon Mace
1 pinch Nutmeg
1 Whole Star anise
4 tablespoons Unsalted butter
Cider Sabayon; see recipe

Directions

* Note: For this recipe, Martha Stewart used small Del Corral apples; other apple varieties, such as Liberty, Granny Smith, or Mutsu would make great substitutes.

Heat the oven to 250 degrees. Place the cored apples, 1 tablespoon sugar, maple syrup, orange zest, lemon zest, lemon juice, bay leaves, vanilla bean, cinnamon, mace, nutmeg, and star anise in a medium mixing bowl. Toss the mixture well to combine. Melt the remaining ⅓ cup sugar in a 10-inch cast-iron skillet (or heavy-duty non-stick pan with heat-proof handle) over medium-high heat until the sugar has caramelized, about 4 minutes. If the sugar starts to brown unevenly, stir occasionally with a spoon. Add the butter, cook until melted. Reduce to medium heat. Carefully place the apples into the skillet, and pour the rest of the ingredients from the mixing bowl over the apples. Cook for 4 to 6 minutes, turning occasionally, until the apples begin to caramelize and the sauce starts to thicken slightly. Arrange apples so they are stem-side up. Transfer the skillet to the oven, and bake for 20 to 25 minutes, or until the apples are just soft, but not collapsing. (If using large apples, the baking time increases from approximately 20 minutes to between 45 to 60 minutes.) Place about two apple halves on each plate, top with a little bit of caramel mixture and lemon and orange zest. Serve immediately with a dollop of cider sabayon.

Makes 5 servings.

Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@...

Recipe by: Martha Stewart

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