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

1. Combine the cinnamon, coriander, cloves and nutmeg in a small bowl and set aside.
   
2. 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.
   
3. 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.
   
4. 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.

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