While some apple dumplings are enclosed in a pastry crust, these have a golden crumb coating that makes them significantly lighter and more delicate. You’ll want to serve the salted caramel sauce with every dessert you can think of.
Combine the cider, cinnamon sticks, and star anise in a deep saucepan and bring almost to a boil. Drop in the whole, unpeeled apples and cover with a piece of parchment paper. Cook gently over low heat for 15 minutes, or just until the apples are beginning to feel soft. Remove from the heat.
Preheat the oven to 375°F. I n a mixing bowl, stir together the breadcrumbs, brown sugar, melted butter, and cinnamon. Pour the buttermilk into a deep bowl. One at a time, dip the poached apples into the buttermilk, then roll them in the bread-crumb mixture. Place the coated apples on a baking sheet and bake for 30 to 40 minutes, or until the apples are soft all the way through and the bread crumbs are golden brown.
Combine the sugar, corn syrup, and
To serve: Spoon a few tablespoons of the caramel on each plate and place an apple on top. Spoon a few tablespoons of the sabayon over each apple.
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