Recipe - Roasted Apples With Cider Sabayon

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

* 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 10inch
castiron skillet (or heavyduty nonstick pan with heatproof handle) over
mediumhigh 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 stemside 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