- 2 c dry white wine
- 1 3-in cinnamon stick
- ½ t cardamom seeds (not pods)
- 1 bay leaf
- 1 3-oz piece of fresh ginger root, washed and sliced ¼ -in thick
- 2 t anise seed
- ½ t ground chipotle pepper
- Pinch kosher salt
- 6c + 2 T good quality apple cider
- 2 large Northern Spy (or other tart cooking apples)
- ¼ t kosher salt
- 2 T granulated sugar
- 2 T clarified butter
- 1 T salted butter
- 2 T apple cider (reserved from above)
- 1 T granulated sugar
- 1 c heavy cream
- ¼ t freshly ground nutmeg
Spiced Cider Soup
Place the white wine, cinnamon, cardamom, bay leaf, sliced ginger, anise, chipotle and salt in a stainless pot and reduce by one-half. Strain and add the liquid back to the pot. Add 6 cups of apple cider to the pot (reserve the 2 tablespoons for the glazed apples) and reduce to 2 cups of soup. Reserve and refrigerate until needed. When serving, decoratively layer the apples with nutmeg cream in the center of 4 bowls. Divide the soup among them and serve.
Peel apples, cut in half stem to bottom, remove core, and cut each half into 6 equal wedges.
Heat a saute pan over high heat. Toss the apple wedges with the salt and clarified butter and in a single layer in the pan, brown on all sides, for about 45 seconds per side. Add the sugar and whole butter and toss to caramelize. Deglaze with cider and reduce until dry. When the apples are tender, remove and plate. Let the apples come to room temperature before using.
In a bowl, add all of the ingredients and whisk to a semi-firm consistency. Reserve cold in the refrigerator until needed.