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Print this Recipe    Apple Sorbet

Apple Sorbet with Carmelized Apples

7 golden delicious apples or 10 medium macintosh apples (about 3 lbs)
1/4 cup fresh lemon juice from 1 lemon
1/2 cup granulated sugar plus 1 tbsp
3 granny smith apple (about 1 1/2 lbs)
1 tbsp confectioner's sugar

Peel, halve and core the Golden Delicious or McIntosh apples. Toss
them with 2 tablespoons of the lemon juice to coat. Crush the
apples in a juice extractor, reserving the juice and pulp separately.
Stir 5 tablespoons of the granulated sugar into the apple juice.
Pour the syrup into an ice cream maker and freeze according to the
manufacturer'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 up to 4 hours.

Meanwhile, in a medium nonreactive saucepan, combine the reserved
apple pulp and the remaining 2 tablespoons lemon juice and 4
tablespoons granulated sugar with 1 1/2 cups water. Bring to a
boil over moderately 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.

Preheat the oven to 325 degrees. 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 and bake for about 8 minutes, or until lightly
browned. Sprinkle the rings with the confectioner's 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.

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.

Notes: You will need a juice extractor to make this.

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