Food & Cooking Recipes Dessert & Treats Recipes Oven-Roasted Apples with Cider Sabayon Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 Apple halves are set in a vanilla-and-orange-infused caramel and then slowly roasted until soft. Serve them warm with our Apple-Cider Sabayon. Ingredients Mutsu or any firm, crisp apples, such as Golden Delicious or Granny Smith, peeled, cut in half lengthwise, and cored ⅓ cup plus 1 tablespoon sugar ¼ cup maple syrup Zest of one orange, cut into julienne Zest of one lemon, cut into julienne 3 tablespoons lemon juice 2 fresh or dried bay leaves ½ vanilla bean, split in half lengthwise ¼ teaspoon cinnamon ¼ teaspoon mace Pinch nutmeg 1 whole star anise 4 tablespoons unsalted butter Apple-Cider Sabayon Directions Heat the oven to 250 degrees. Place the cut 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 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 place the 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. Serve immediately with the Apple-Cider Sabayon. Cook's Notes Crisp apples are best for this dish because they don't break down while cooking. Rate it Print