BRUSSELS SPROUTS POACHED IN CIDER WITH ONIONS

• 1 lb Brussels sprouts
• 2 ea Apples, halved & cored
• 4 tb Olive oil
• 1 ea Yellow bell pepper, chopped
• 1 1 /2 c Apple cider
• 1 /2 ts Salt
• 1 /2 ts Black pepper
• 2 ea Star anise
• 1 /4 c Balsamic vinegar

Trim the sprouts & halve.Set aside.Cube the apples & set aside.

Heat oil over low heat in a skillet.When hot, increase heat to

medium & add the onion & apple. Saute until the apples are soft & the

onions are translucent.Add sprouts & saute, stirring, for 3 to 4

minutes. Add the rest of the ingredients, except the vinegar. Cover,

reduce heat, simmer until the sprouts are tender, 10 minutes.

Remove the skillet's contents to a warmed serving dish using a slotted

spoon.Discard the anise & keep the dish warm. Return all the

liquids to the pan, raise heat to medium-high & cook until the juices

are reduced by half.Add vinegar & cook for another 2 to 3 minutes,

stirring. Pour over the sprouts & serve immediately.

"Vegetarian Gourmet" Winter, 1995