Spiced Brussel Sprouts with Apples
From The Cook and the Gardener by Amanda Hesser
Ingredients
pinch of each -cinnamon, ground coriander,
ground cloves, freshly grated nutmeg
2 Tbsp. butter
1 apple, peeled, cored, cut into 1-inch chunks
coarse salt
4 handfuls of Brussels sprouts, trimmed & halved
freshly ground black pepper
½
c. red wine
1 c. chicken or vegetable stock
2 shallot lobes, minced
1 Tbsp. chopped parsley
Directions
Combine the cinnamon, coriander, cloves and nutmeg in a small bowl and set aside.
In a wok, heat half of the butter until foaming over medium-high heat.
Add the apple chunks and sauté, shaking the pan from time to
time to prevent them from sticking. Cook as quickly as possible so
they brown well before falling apart, 4-5 mins. Add more butter if
needed to prevent burning. Season lightly with salt and transfer to
a mixing bowl. Keep warm in a low oven.
Lower the heat to medium. Add the remaining butter and sprouts to the
wok. Season with salt, pepper & the reserved spices, stirring to
coat the sprouts. Sauté over medium heat, turning & tossing
the sprouts to brown them evenly. After they are well browned, 5-7
mins., add the wine and reduce to 2 Tbsp. The sprouts should just begin
to soften in the center, but should still be crisp--test by tasting
one.
Raise the heat to high, add the stock & stir so the liquid steams
through all the sprouts. Boil the liquid down to a syrupy glaze, 10-15
mins. The sprouts should be just tender. Add the apple chunks, shallot
and parsley. Toss gently to mix the apple and sprouts and to coat with
the glaze. Season to taste.