Ingredients:

  • 4 large firm apples (approx. 800g) such as Granny Smith or Pink Lady, cored and sliced into 1/2 inch wedges
  • 4 tbsp (56g) unsalted butter, divided
  • 1 tsp (5ml) fresh lemon juice
  • 1/2 cup (100g) dark brown sugar, packed
  • 1 tsp (2.6g) ground cinnamon
  • 1/4 tsp (0.5g) ground nutmeg
  • 1 pinch (0.5g) kosher salt
  • 2 tbsp (30ml) water

Instructions:

  1. Place 2 tbsp of unsalted butter in the skillet over medium heat until it begins to foam.
  2. Add the wedges to the pan. Cook for 5 minutes, turning occasionally until the edges are slightly translucent.
  3. Drizzle the 1 tsp of lemon juice over the fruit to lock in the structure.
  4. Sprinkle the 1/2 cup dark brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, and salt over the apples.
  5. Add the 2 tbsp of water and stir gently until the sugar dissolves into a bubbling liquid.
  6. Let the mixture bubble for 3-5 minutes until the sauce coats the back of a spoon.
  7. Stir in the remaining 2 tbsp of butter. This creates the signature velvety gloss.
  8. Remove from heat immediately once the apples are tender but still have a bite.