Brussels Sprouts Poached In Cider With Onions



	Brussels Sprouts Poached In Cider With Onions vegetables, side dish, french 1 lb brussels sprouts 2 each apples, halved & cored 4 tablespoon olive oil 1 each yellow bell pepper, chopped 1 1/2 cup apple cider 1/2 teaspoon salt 1/2 teaspoon black pepper 2 each star anise 1/4 cup 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