6 Granny Smith or Honeycrisp apples, peeled and cored
1/4 cup brown sugar
1 Tbs. cardamom
1/2 Tbs. fenugreek, available at Whole Foods or online
2 cinnamon sticks
5 star anise
Rosemary flowers, for garnish (optional)
For the sunchoke caramel:
12 oz. sunchokes, available at Whole Foods
1 qt. canola oil
1 cup sugar
1½ cups heavy cream
1 vanilla bean, seeds scraped out
For the chantilly cream:
2 cups heavy cream
1/4 cup powdered sugar
1 vanilla bean, seeds scraped out
Preheat the oven to 325°F.
Place the apples in a baking dish. Combine the sugar, cardamom, and fenugreek and sprinkle the apples with it. Add the cinnamon sticks and star anise. Cover with foil and bake for 35 minutes, or until fork tender.
For the sunchoke caramel:
Shave the sunchokes very thin. Heat the oil in a large skillet over medium-high heat. Working in batches, fry the sunchokes until brown and crispy. Drain on paper towels.
Place the sugar in a small saucepan over medium heat and cook it without stirring until it turns into a light amber color (this can take from two to eight minutes). Take the saucepan off the heat and carefully whisk in the cream and scraped vanilla bean seeds. It will boil up quite a bit, but keep whisking until it comes together. Fold in one cup of the fried sunchoke chips and set aside.
For the chantilly cream:
Combine the cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whisk on high until the cream reaches soft to medium peaks. Refrigerate until ready to use.
To serve: Plate the warm apples and cover with sunchoke caramel. Serve the chilled chantilly cream on the side. Garnish with rosemary flowers.
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