Apple Sorbet With Caramelized Apples |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe is adapted from Le Cirque in New York City, and you need a juice extractor. Churning time not included. Ingredients:
7 golden delicious apples or 10 medium mcintosh apples (about 3 lbs) |
1/4 cup fresh lemon juice (from 1 large lemon) |
1/2 cup sugar, plus |
1 tablespoon sugar |
1/4 teaspoon ground cinnamon |
1 dash ground cloves |
1 dash ground allspice |
3 granny smith apples (about 1 1/2 lbs) |
1 tablespoon confectioners' sugar |
Directions:
1. Peel, halve and core the Golden Delicious or McIntosh apples; toss them with 2 tblsps of the lemon juice to coat; crush the apples in a juice extractor, reserving the juice and pulp separately; stir 5 tblsps of the sugar and the spices into the apple juice; pour the syrup into an ice cream maker and freeze according to the manufacturerÂ’s instructions until the sorbet is firm but not grainy, about 20 minutes; transfer the sorbet to a freezer container and freeze while you proceed or for up to 4 hours.
2. Meanwhile, in a medium nonreactive saucepan, combine the reserved apple pulp and the remaining 2 tblsps lemon juice and 4 tblsps sugar with 1 1/2 cups of water; bring to a boil over medium-high heat and cook, stirring, until smooth, about 2 minutes; strain the liquid into a medium heatproof bowl and let cool; peel, quarter and core 2 of the Granny Smith apples; cut lengthwise into very thin slices; add the apples to the strained liquid.
3. Preheat the oven to 325F; peel and core the remaining Granny Smith apple; slice it crosswise into 1/8-inch rings; place the rings on a nonstick baking sheet or a baking sheet lined with parchment paper or silpat and bake for about 8 minutes, or until lightly-browned; sprinkle the rings with the confectionersÂ’ sugar, place under the broiler and broil for about 30 seconds or until the sugar melts; let cool completely, then transfer to the freezer while you proceed.
4. To serve, scoop some of the sliced Granny Smith apples with their liquid into chilled dessert bowls; dollop the sorbet on top; garnish with the caramelized apple rings.
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