[FOOD&WINE]

Caramelized Apples With Chinese Five Spice:

From: Craig vonFoerster, Executive Chef Sierra Mar Restaurant

Apple Cider Gastrique

2 tablespoons water
1/4 cup sugar
1/4 cup apple cider vinegar
1 bay leaf
1/2 cinnamon stick
1 clove
1 small piece star anise
1 teaspoon whole black pepper
1/2 vanilla bean, split in half
1 thumb-sized piece of ginger, roughly chopped

In a 1-quart saucepan over medium heat, mix water and sugar together. Have a pastry brush and some water nearby, as during cooking, the sugar may crystallize on the sides of the pot and you’ll need to brush down the sides of the pot with a wet pastry brush. This helps to prevent the sugar from re-crystallizing when the gastrique is cool. Do not mix the sugar syrup with a utensil once it begins to thicken; gently swirl pan to prevent burning in spots. Continue cooking until sugar syrup turns a golden brown, remove from heat and carefully add the vinegar. Return to the heat and add spices; cook until mixture is smooth, about 2 minutes. Strain through a fine sieve while still warm.

Apple Cider Gastrique

2 tablespoons water
1/4 cup sugar
1/4 cup apple cider vinegar
1 bay leaf
1/2 cinnamon stick
1 clove
1 small piece star anise
1 teaspoon whole black pepper
1/2 vanilla bean, split in half
1 thumb-sized piece of ginger, roughly chopped

Heat clarified butter in a 12-inch nonstick skillet; add the apple wedges, arranging in a single layer. Brown wedges, turning over one at a time. When the second side is lightly browned, add the Apple Cider Gastrique, Chinese 5 spice and toss. Continue cooking until apples are cooked through and glazed with the gastrique, about 2 to 3 minutes.
These caramelized apples are served with Walnut-Crusted Kurobuta Pork Loin or Roast Duck Breast.

Recipes can be found in the just-released Sierra Mar Cookbook by Craig vonFoerster (Gibbs-Smith).

Chef’s Note: Chinese 5 spice enhances a tart/sweet apple flavor. This method of caramelizing can also be applied to most varieties of apples.