Ingredients:

  • 4 large Honeycrisp or Granny Smith apples (approx. 800g), peeled, cored, and sliced into 1/2-inch wedges
  • 3 tbsp (42g) unsalted grass-fed butter
  • 2 tbsp maple syrup
  • 1 tsp fresh lemon juice
  • 1 tsp ground Ceylon cinnamon
  • 1/8 tsp freshly grated nutmeg
  • 1 pinch flaky sea salt
  • 2 tbsp apple cider or water

Instructions:

  1. Peel, core, and slice 800g of apples into 1/2 inch wedges. Note: Keeping the size consistent ensures they finish cooking at the same time.
  2. Place 42g of butter in the skillet over medium heat until it begins to foam and turn slightly tawny.
  3. Stir in the 1 tsp cinnamon and 1/8 tsp nutmeg. Note: Heating spices in fat releases their fat soluble flavor compounds.
  4. Add the apple wedges to the pan in a single layer.
  5. Cook for 5 minutes without stirring until the bottoms are lightly browned and fragrant.
  6. Pour in the 2 tbsp maple syrup, 1 tsp lemon juice, and 2 tbsp cider.
  7. Stir gently to coat the fruit and cook for another 5-7 minutes until the liquid reduces into a thick, bubbling syrup.
  8. Sprinkle with a pinch of flaky sea salt.
  9. Pierce a wedge with a fork; it should go in easily but meet a little resistance in the center.
  10. Remove from heat and let sit for 2 minutes until the sauce thickens and clings to the fruit.