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1
For the sherbet, cut the peel with about 3/8 inch of the flesh from the apples.
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2
Place these pieces in a noncorroding saucepan over medium-high heat, discarding the rest of the apple.
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3
Add the water and sugar to the pan and bring to a boil.
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4
Reduce heat.
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5
Cover and simmer slowly for 1 hour.
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6
Strain the mixture into a bowl, pushing all of the apple pulp through the sieve.
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7
Discard the skin.
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8
You should have about 4 cups of puree.
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9
Refrigerate until cold.
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10
Stir in lemon juice to taste.
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11
Proceed according to the manufacturer's instructions on your ice-cream machine.
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12
For the ice cream, split the vanilla bean in half lengthwise and scrape the fine black seeds into a noncorroding saucepan.
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13
Add the vanilla pod, cream, half-and-half and sugar.
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14
Warm the mixture over low heat, stirring occasionally, until the sugar dissolves.
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15
Whisk the egg yolks slightly.
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16
Whisking constantly, gradually pour the cream mixture into the egg yolks.
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17
Return the mixture to the pan.
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18
Cook over very low heat, stirring constantly, until the mixture coats the back of the spoon, about 7 minutes.
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19
Do not let it come to a simmer.
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20
Strain into a bowl.
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21
Refrigerate until cold.
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22
Freeze according to the manufacturer's instructions on your machine.
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23
For the apples, peel, quarter and core 3 of the apples.
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24
Peel the other 3 apples.
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25
Place wine, water, sugar and cinnamon stick in a noncorroding saucepan over medium heat.
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26
Bring to a simmer.
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27
Meanwhile, using a melon baller, make as many balls as possible from the 3 whole apples.
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28
Set aside.
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29
Cut the apple quarters into 3/8-inch-thick slices.
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30
Set aside.
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31
Poach the apple balls in the simmering liquid just until they are tender.
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32
(This can take from 5 to 25 minutes, depending on the apples.)
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33
Remove them to a container with a slotted spoon.
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34
Poach the apple slices just until tender.
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35
Remove from liquid and add to the apple balls.
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36
Measure the poaching liquid.
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37
In a small bowl, for each cup of liquid, combine 1 teaspoon potato starch with 2 tablespoons water.
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38
Whisk this into the poaching liquid.
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39
Bring the liquid to the boil and cook until slightly thickened.
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40
Pour over the apples.
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41
Chill until serving time.
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42
To serve, warm the poached apples with the liquid.
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43
Put a scoop each of the apple sherbet and the vanilla ice cream onto each plate.
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44
Put a mixture of apple balls and slices around the ice cream and sherbet.
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45
Pour the warm sauce on top.
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46
Serve with a crisp cookie.
