Recipe courtesy of Martha Stewart
1 hr
25 min
5 servings


Apple Cider Sabayon:


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.

Apple Cider 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


Apple Tarts

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

French Apple Galettes

Recipe courtesy of Ina Garten

Roasted Shrimp with Feta

Recipe courtesy of Ina Garten

Roasted Green Beans

Recipe courtesy of Ree Drummond

Fresh Apple Cake

Recipe courtesy of Trisha Yearwood

Roasted Asparagus and Prosciutto

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking