Candied-Pickled Apples with Star Anise

This spiced apple preserve is based on a recipe I tested for the reprint of top chef: The cookbook. There intensely sweet-sour apples were served alongside rich pain perdu, seared foie gras, sugary nuts, and some other things, including, as you might expect, a foam. In addition to using it as a glaze on the Ham Loaf, it would be excellent with a simply cooked slab of good ham, or you could serve it with pan-roasted steak.

I love how the