Ingredients:

  • 4 large Granny Smith apples (approx. 700g), cored and sliced into 1/2-inch wedges
  • 1 tablespoon lemon juice
  • 4 tablespoons unsalted butter
  • 1/3 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon sea salt

Instructions:

  1. Prep the fruit. Core and slice the 700g of apples into 1/2 inch wedges. Note: Keep them uniform so they cook evenly.
  2. Acidify. Toss the wedges with 1 tablespoon of lemon juice in a large bowl.
  3. Melt the base. Place 4 tablespoons of butter in the skillet over medium heat until it begins to foam and sizzle.
  4. Sauté. Add the apple wedges to the pan in a single layer if possible.
  5. Season. Sprinkle the 1/3 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon salt over the fruit.
  6. Coat. Stir gently until the sugar has dissolved into a liquid syrup.
  7. Simmer. Let the mixture bubble gently for about 5 to 8 minutes.
  8. Monitor. Cook until the apples are tender when pierced with a fork but not falling apart.
  9. Thicken. If the sauce is too thin, turn the heat up slightly for the last 60 seconds.
  10. Rest. Remove from heat and let sit for 2 minutes until the sauce thickens to a velvety glaze.