When apples are in season, Food & Wine's Justin Chapple chops them up and mixes them into a buttery brown sugar caramel.Slideshow: Apple Desserts
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.
The problem with this recipe is that its got too much going on