| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Eggs | French | Desserts, Fruits | 4 | Servings |
INGREDIENTS
| 4 | Mutsu Or Any Firm, Crisp | |
| ApplesSuch | ||
| As Granny Smith, Or Golden | ||
| Delicious | ||
| Peeled And Cut In Half | ||
| Lengthwise | ||
| And Cored | ||
| 1/3 | c | Plus 1 Tablespoon Sugar |
| 1/4 | c | Maple Syrup |
| Zest Of One Orange, Cut | ||
| Into Julienne | ||
| Zest Of One Lemon, Cut Into | ||
| Julienne | ||
| 3 | Tbls Lemon Juice | |
| 2 | Fresh Or Dried Bay Leaves | |
| 1/2 | Vanilla Bean, Split In Half | |
| 1/4 | t | Cinnamon |
| 1/4 | t | Mace |
| pn | Nutmeg | |
| 1 | Whole Star Anise | |
| 4 | Tbls Unsalted Butter | |
| Apple Cider Sabayon, Recipe | ||
| Follows | ||
| 1/4 | c | up sugar 4 large egg yolks 1/2 cup sparkling ap, up sugar 4 large egg yolks 1/2 cup sparkling apple cider 2 |
INSTRUCTIONS
Heat the oven to 250F. Place the cut apples, 1 tbls. 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 te remaining 1/3 cup sugar in a 12 inch cast iron skillet over medium high heat until the sugar has caramelized, about 4 minutes. If the sugar starts to brown unevenly, stir occasionally, with a wooden spoon. Add the butter, and cook until melted. Reduce the heat to medium. Carefully place the apple halves, cut side down, into the skillet, and pour the rest of the ingredients from the mixing bowl over the apples. Cook for 4 to 6 minutes, until the apples begin to caramelize and the sauce starts to thicken slightly. Transfer the skillet to the oven, and bake for about 40 minutes. Remove the skillet from the oven and using a spatula or tongs, carefully turn the apples over. Bake 20 minutes more, until the apples are very tender. Se! ! rve immediately with Apple Cider Sabayon. Apple Cider Sabayon Makes 3 cups For best results, when setting sabayon over simmering water in step 2 choose a bowl that just fits inside the pot. tbls. Calvados, ( a french apple brandy- regular brandy can be substituted) 1/4 cup heavy cream (1/2 cup whipped) Fill a medium stockpot a quarter of the way full with water. Bring to a boil, then reduce heat and let simmer. Fill a large bowl with ice water; set aside. Combine sugar and egg yolks in bowl of an electric mixer fitted with paddle attachment, and beat until mixture is pale and has a thick consistency, about 2 to 3 minutes. Scrape down sides of bowl with rubber spatula one time while beating. Add cider and Calvados,and beat for 2 more minutes Transfer the yolk mixture to a large metal bowk, and set over simmering water. Whisk together for 6 to 8 minutes, until the sabayon thickens and is fluffy and slightly stiff. The sabayon should begin to look satiny and start sticking to the bowl slightly. The air bubles will become very fine, instead of large and loose. Set bowl in ice water bath. Continue whisking sabayon untl chilled, about 3 minutes. Whip the cream to medium stiff peaks, and fold into chilled sabayon. The sabayon can be stored in refrigerator for up to 24 hours. Recipe By : Martha Stewart Oct. 1996 Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 10:22:26 -0400 From: Eileen & Bob Holze <beck4@asan.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.9mg
Potassium: 57.2mg
Carbohydrates: 31g
Fiber: <1g
Sugar: 28.6g
Protein: <1g