Oven Roasted Apples With Cider Sabayon
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Oven Roasted Apples With Cider Sabayon
Last updated 6/12/2012 12:47:22 AM. Recipe ID 8048. Report a problem with this recipe.
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      Title: Oven roasted apples with cider sabayon
 Categories: Desserts, Fruits, Martha stew
      Yield: 4 Servings
        4    Mutsu Or Any Firm, Crisp
  :          Apples,Such
  :          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 TB Lemon Juice
        2    Fresh Or Dried Bay Leaves
      1/2    Vanilla Bean, Split In Half
  :          Lengthwise
      1/4 ts Cinnamon
      1/4 ts Mace
  :       pn Nutmeg
        1    Whole Star Anise
        4 TB Unsalted Butter
  :          Apple Cider Sabayon (Recipe
  :          Follows)
  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 ina 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 placethe 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.

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Recipe ID 8048 (Apr 03, 2005)

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