Preheat the oven to 250 degrees F. 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 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. 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.) Meanwhile, make the Sabayon. Place about 2 apple on each plate, top with a little bit of caramel mixture and lemon and orange zest. Serve immediately with a dollop of the Sabayon.
Fill a medium stockpot a 1/4 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 a large metal bowl, and whisk until mixture is pale and has a thick consistency, about 3 to 4 minutes. Add apple cider and brandy, and beat for 2 more minutes. (For best results, choose a metal bowl that just fits inside the pot.) Set the bowl over the 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; air bubbles will become very fine instead of large and loose. Set bowl in ice-water bath. Continue whisking sabayon until 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. Yield: about 3 cups
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