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Roasted Apples with Cider Sabayon

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CATEGORY CUISINE TAG YIELD
Grains 5 servings

INGREDIENTS

10 Crisp baby apples; cored, – see * Note
1/3 c Sugar; plus
1 tb Sugar
1/4 c Maple syrup
Zest of 1 orange; julienned
Zest of 1 lemon; julienned
3 tb Lemon juice
2 Bay leaves
1/2 Vanilla bean; split lengthwise
1/4 ts Cinnamon
1/4 ts Mace
1 pn Nutmeg
1 Whole Star anise
4 tb Unsalted butter
Cider Sabayon; see recipe

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.

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