Apple Sorbet with Carmelized Apples
7 golden delicious apples
or 10 medium macintosh apples (about 3 lbs)
1/4 cup fresh lemon juice from 1 lemon
1/2 cup granulated sugar plus 1 tbsp
3 granny smith apple (about 1 1/2 lbs)
1 tbsp confectioner's sugar
Peel, halve and core the Golden Delicious or McIntosh apples. Toss them with 2 tablespoons of the lemon juice to coat. Crush the apples in a juice extractor, reserving the juice and pulp separately. Stir 5 tablespoons of the granulated sugar 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 up to 4 hours.
Meanwhile, in a medium nonreactive saucepan, combine the reserved apple pulp and the remaining 2 tablespoons lemon juice and 4 tablespoons granulated sugar with 1 1/2 cups water. Bring to a boil over moderately 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.
Preheat the oven to 325 degrees. 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 and bake for about 8 minutes, or until lightly browned. Sprinkle the rings with the confectioner's 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.
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.