Serves: 5
Ingredients:
- 10 firm, crisp baby apples, such as Del Corral, cored from the bottom using a melon baller
- 1/3 cup plus 1 tablespoon sugar
- 1/4 cup maple syrup
- Zest of 1 orange, julienned
- Zest of 1 lemon, julienned
- 3 tablespoons lemon juice
- 2 fresh or dried bay leaves
- 1/2 vanilla bean, split in half lengthwise
- 1/4 teaspoon cinnamon
- 1/4 teaspoon mace
- Pinch nutmeg
- 1 whole star anise
- 4 tablespoons unsalted butter
- Apple-Cider Sabayon
1. 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.
2. Melt the remaining 1/3 cup sugar in a 10-inch cast-iron skillet (or heavy-duty nonstick 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.
3. 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 and 60 minutes.)
4. 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 Apple-Cider Sabayon.
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