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1
In a medium saucepan, combine the apple cider, brown sugar, honey, cinnamon, salt, and pepper.
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2
Bring to a boil, reduce heat, and simmer for about 25 minutes or so, or until mixture is syrupy and reduced to about 2 2/3 cups.
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3
Preheat the oven to 350 degrees F. Put the apples, cut side down, in a 12-inch baking pan.
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4
Distribute the raisins, apricots, cloves, star anise, and cinnamon sticks, if using, over the apples.
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5
Pour the hot syrup over the apples.
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6
Cover the pan with aluminum foil.
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7
Bake 25 to 30 minutes, or until the apples are almost tender when pierced with the tip of a sharp knife.
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8
Remove from the oven, turn the apples over, add the brandy.
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9
Baste apples with the apple cider and apple brandy many times, allowing the apples to absorb the flavor.
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10
Let the pan stand, covered, for 15 minutes.
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11
Serve baked apples with the liquid and dried fruits spooned over them in a bowl.
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12
Served with whipped heavy cream or ice cream and a sprinkle of powdered sugar.
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13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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14
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
