INGREDIENTS

INSTRUCTIONS

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 1/3  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@prodigy.com  Recipe by: Martha
Stewart  Converted by MM_Buster v2.0l.

A Message from our Provider:

“No God, no peace. Know God, know peace.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 190
Calories From Fat: 82
Total Fat: 9.4g
Cholesterol: 24.4mg
Sodium: 3.7mg
Potassium: 58.2mg
Carbohydrates: 28g
Fiber: <1g
Sugar: 25.6g
Protein: <1g