It's a tough job I have testing recipes everyday! Well okay not really but somedays it can be. There are days that I just feel like making grilled cheese sandwiches for dinner but I can't because I have to test the new duck recipe for Monday night's class (and it's Sunday and I've run out of time!). But last night was sheer heaven! After the kids went to bed I tried a new Gingery Panko Crusted Salmon and it was wonderful but what really blew my socks off was a recipe from the most recent Gourmet magazine; Apple Puree with Crisp Apple Skin and Spiced Syrup. Gorgeous! The recipe was adapted from Claude Colliot, well known Parisian chef who is now operating a high-end catering business and cooking classes. What I like about Claude is that he uses everyday ingredients and each dish usually only has about 3 or 4 ingredients. Recipes a home chef can duplicate quite easily. This apple recipe peeked my curiosity because it had these exact qualities - ingredients I had on hand and only 4 of them. Actually I didn't have star anise so I substituted 1 tsp of allspice and it worked out beautifully. Hope you enjoy it as much as I did! Oh and by the way...tonight I really do have to get going on that duck recipe!

Apple Puree with Crisp Apple Skin and Spiced Syrup
Adapted from Claude Colliot
Serves 4
Active Time: 20 minutes Start To Finsh: 2hr (includes chilling)
Cooks Note: Puree, syrup and apple skins can be made 3 days ahead. Puree and syrup can be chilled separately, covered, and skins can be kept, layers separated by wax paper, in an air tight container.

1 cup plus 2 tsp sugar
4 Gala apples (left unpeeled), quartered and cored
1 whole star anise or 1 tsp pieces (I substituted 1 tsp allspice)
1 tbsp unsalted butter, softened

1. Spread 1 cup sugar in an even layer in a 10-inch heavy skillet. Arrange apples, cut sides down, on sugar, then cover and cook over low heat, stirring sugar occasionally to ensure that it liquefies evenly (without caramelizing) and turning apples once (to other cut side), until apples are very soft, 30-40 minutes.
2. Transfer apples with a slotted spoon to a plate to cool. Add anise (or allspice) to syrup in skillet and simmer 2 minutes, then transfer syrup to a bowl and cool to room temperature. Discard anise if using.
3. Put oven rack in middle position and preheat oven to 375F. Line a baking sheet with parchement paper.
4. When apples are cool enough to handle, gently remove flesh from apple skins with a thin-edged spoon, leaving skins intact. Put apple flesh in a bowl with butter and mash with a fork until pureed. Chill until cold, about 1 hour.
5. Put apple skins on lined baking sheet, then sprinkle both sides of skins with remaining 2 tsp sugar. Bake until almost crisp and just caramelized, about 10-12 minutes. Transfer skins on sheet to a rack to cool. (Skins will continue to crisp as they cool).
6. Using 2 spoons, form a quenelle (egg-shaped mound) of chilled puree on each of 4 plates. Drizzle plates with syrup, then top with crisp apple skin.