At the turn of the season, I wasn't quite ready for baked apple desserts, but summer fruit seemed past its prime. While strolling through the Union Square Market, the apple cider stands inspired this dessert. There are a million ways to riff on it, but even the simplest possible version was incredibly delicious. —China Millman
Pour cider into a medium or large shallow baking dish (glass works best, but stainless steel or ceramic would work too). Place in the freezer.
Every 30 minutes to 1 hour, depending on the power of your freezer, remove the baking dish and scrape a fork through the freezing mixture. Scrape it evenly both vertically and horizontally. The idea is to evenly break up the ice crystals, but not completely crush them.
After 18 years as a vegetarian, I made up for lost time by following up college with culinary school. I landed a dream job as restaurant critic at the Pittsburgh Post-Gazette. I held the post for five years, but as much as I love restaurants, my heart is in home cooking -- which makes Food52 one of the best things that ever happened to me (even before my husband started working there). Now I live in Brooklyn, work at Mouth.com and spend most of my spare time chasing around our toddler Mirabelle and figuring out what to make for dinner.
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