In a 20 cm diameter saucepan, combine the honey, 400 ml water, and star anise. Bring to a boil over medium heat.
Peel the apples, keeping the stems intact. Rub each with the lemon half to prevent browning. Gently place them in the boiling syrup and simmer uncovered on low heat for 30 minutes, turning occasionally for even cooking.
Remove the apples with a slotted spoon and arrange in a deep serving dish. Continue reducing the syrup over medium heat for 5 minutes until it forms small bubbles. Pour the glossy syrup over the apples.
Serve warm or hot for comfort, chilled for refreshment, or even iced on a summer day. Pair with delicate almond tuiles: Combine 1 tablespoon flour and 80 g caster sugar. Stir in 25 g melted butter, 120 g slivered almonds, and 2 egg whites until smooth. Refrigerate the batter for 12 hours.
Scoop or roll into thin discs or strips on a non-stick baking sheet. Bake at 175°C for 7-8 minutes until golden. While soft and pliable, lift with a spatula and shape over a rolling pin, bottle, or twist strips around a handle. Cool on a wire rack to crisp.
Recipe courtesy of the renowned Scotto Sisters, from Editions du Chêne. A timeless French dessert showcasing simple ingredients and expert technique.
