Ingredients:

  • 4 large Granny Smith apples (approx. 800g), cored and sliced into 1/2-inch wedges
  • 1 tbsp lemon juice
  • 4 tbsp unsalted high-fat butter
  • 1/2 cup dark brown sugar, packed
  • 1 tsp ground Saigon cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp fine sea salt
  • 1 tsp pure vanilla extract

Instructions:

  1. Core and slice the 4 large Granny Smith apples into 1/2 inch wedges. Toss immediately with 1 tbsp lemon juice in a large bowl. Note: This prevents oxidation and strengthens the fruit's structure.
  2. Place a large skillet over medium heat and add 4 tbsp unsalted high fat butter.
  3. Allow the butter to melt until it begins to foam and sizzle gently.
  4. Add the apple wedges in a single layer if possible and cook for 5 minutes. Note: Do not stir too often; you want a slight golden sear on the edges.
  5. Sprinkle 1/2 cup dark brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp sea salt over the fruit.
  6. Stir gently to coat and cook for 8-10 minutes until the sauce is bubbling and velvety.
  7. Test a wedge with a fork; it should be soft but still hold its shape without collapsing.
  8. Remove from heat and stir in 1 tsp pure vanilla extract.
  9. Let the dish sit for 2 minutes until the glaze thickens and clings to the fruit.