Brussels Sprouts Poached In Cider With Onions

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

Heat oil over low heat in a skillet. When hot, increase heat to medium and add the onion and apple. Saute until the apples are soft and the onions are translucent. Add sprouts and 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 and keep the dish warm.

Return all the liquids to the pan, raise heat to medium-high and cook until the juices are reduced by half. Add vinegar and cook for another 2 to 3 minutes, stirring. Pour over the sprouts and serve immediately.