Apple Sorbet With Caramelized Apples

This recipe is adapted from Le Cirque in New York City, and you need a juice extractor. Churning time not included.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 7  golden delicious apples or 10  medium mcintosh apples (about 3 lbs)
• 1⁄4 cup fresh lemon juice (from 1 large lemon)
• 1⁄2 cup sugar, plus
• 1  tablespoon sugar
• 1⁄4 teaspoon ground cinnamon
• 1  dash ground cloves
• 1  dash ground allspice
• 3  granny smith apples (about 1 ½ lbs)
• 1  tablespoon confectioners' sugar

Directions

1. Peel, halve and core the Golden Delicious or McIntosh apples; toss them with 2 tblsps of the lemon juice to coat; crush the apples in a juice extractor, reserving the juice and pulp separately; stir 5 tblsps of the sugar and the spices 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 for up to 4 hours.
2. Meanwhile, in a medium nonreactive saucepan, combine the reserved apple pulp and the remaining 2 tblsps lemon juice and 4 tblsps sugar with 1 ½ cups of water; bring to a boil over medium-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.
3. Preheat the oven to 325F; 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 or silpat and bake for about 8 minutes, or until lightly-browned; sprinkle the rings with the confectioners’ 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.
4. 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.