Maple-Bourbon Cider Possets

Ingredients

• 4 (7-ounce-each) unpeeled Honeycrisp apples
• 1 tablespoon, plus 1 teaspoon fresh lemon juice, divided
• 1 cup heavy cream
• 1 star anise
• 1/3 cup, plus 2 teaspoons granulated sugar, divided
• 1 teaspoon ground cinnamon, divided
• 2 tablespoons bourbon
• 1 tablespoon apple cider vinegar
• 2 tablespoons pure maple syrup

Steps

1. Halve apples lengthwise, and remove cores. Cut a thin slice (about 1/8-inch thick) from the rounded side of each apple half to create a flat base. Using a melon baller or small spoon, scoop flesh from apple halves, leaving about a 1/4-inch-thick border attached to skins. Rub cut surfaces, hollowed-out centers, and cut bottoms evenly with 1 teaspoon of the lemon juice to prevent browning. Arrange apple halves, cut sides up, on a plate; reserve apple flesh for another use.
2. Stir together cream, star anise, 1/3 cup sugar, and 1/2 teaspoon cinnamon in a small saucepan. Bring to a simmer over medium, stirring occasionally, until sugar dissolves. Reduce heat to medium-low, and gently simmer, stirring occasionally, until slightly reduced, about 3 minutes.
3. Remove cream mixture from heat. Discard star anise. Stir in bourbon, vinegar, and remaining 1 tablespoon lemon juice. Divide cream mixture evenly among prepared apple halves, filling each almost to the top.
4. Chill apple halves, uncovered, until cream mixture is set, at least 3 hours. If chilling longer than 4 hours, cover plate tightly with plastic wrap or transfer apple halves to an airtight container.
5. Stir together remaining 2 teaspoons sugar and remaining 1/2 teaspoon cinnamon in a small bowl. Sprinkle cinnamon sugar evenly over possets. Drizzle evenly with maple syrup just before serving.