- 6 tablespoons unsalted butter
- 2 Honeycrisp or Pink Lady apples, peeled, halved, cored and cut into 1/2-inch pieces
- 1/3 cup heavy cream
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- Vanilla ice cream, whipped cream and julienned fresh apples, for serving
How to make this recipe
In a large nonstick skillet, melt the butter. Add the apples and cook over moderate heat, stirring occasionally, until lightly browned and tender, about 5 minutes. Add the heavy cream, sugar and salt and simmer until thickened, about 3 minutes. Let cool slightly before serving with vanilla ice cream, whipped cream and julienned apples.
The sauce can be refrigerated for up to 2 days. Rewarm gently in the microwave at 15-second intervals.