INGREDIENTS

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.
1/4    cup sugar 4 large egg yolks
1/2    cup sparkling apple cider 2 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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