Title: Apple, Apple, Apple!
Categories: Dessert
Yield: 4 Servings

10	md	McIntosh apples (5 to 6
		Pounds)
		Juice of 1 lemon
1/2	c	Granulated sugar
1	c	Water
1	tb	Confectioners' sugar

To prepare the sorbet, peel, core, and slice 7 of the apples. Place in a large mixing bowl and toss with half the lemon juice. Crush the apples in a juice extractor and reserve the pulp. In a small bowl, combine the apple juice with half of the granulated sugar. Pour the sweetened juice into the bowl of an

electric sorbet maker and, following the manufacturer's instructions, freeze until it is firm. Remove from the machine and keep frozen until ready to serve. The sorbet can be made several days in advance.

To make the apple syrup, mix the reserved apple pulp with the water and the remaining lemon juice in a heavy, nonreactive saucepan. Add the remaining sugar and bring to a boil over high heat. Boil for 2 minutes, strain, and cool. Peel, core, and slice 2 of the remaining apples and cut into very thin slices. add to the apple syrup. To caramelize the remaining apple, preheat the oven to 325 F. Peel, core, and thinly slice the apple into 16 rings. Place the rings in a single layer on a large nonstick baking sheet. Bake the rings until lightly browned, about 10 minutes. Increase the oven temperature to broil. Sprinkle the rings with the confectioners' sugar and broil, watching carefully, until the apples are caramelized and glazed, 1 to 2 minutes. Turn the pan around often to ensure even coloring and do not let the apples burn. Cool the apples on the pan, then transfer the rings to an airtight container and freeze for at least 1 hour. The rings can be done 2 to 3 days in advance.

At least 30 minutes before serving, place individual round-bottom serving bowls in the freezer. When ready to serve, remove the sliced apples from the syrup and arrange like a flower on the bottom of each bowl, overlapping the slices from the edge of the bowl to the center. Add about 2 tablespoons of the apple syrup to each bowl. Place a scoop of the apple sorbet in the center. Decorate with the caramelized apple rings pushed lightly into the sorbet. SERVES 4.

previous

next