INGREDIENTS

• Granny smith (green) apples — 4, peeled, cored and sliced into quarter inch.
• Salted butter — 1/4 cup or 4 tablespoons
• Ground cinnamon — 1/4 teaspoon
• White sugar — 1/4 cup or 4 tablespoons

DIRECTIONS

1. Heat a skillet on medium high and add the butter.

2. Let the butter melt, which should take somewhere between a minute to a minute and a half.
The intent here is to just melt the butter and not brown it.

3. Add the sugar and wait until it turns to an amber color. This process can be quick or could take some time depending on your stove and how hot the butter was when you added the sugar. The entire process of the sugar dissolving and caramelizing does not take more than 2 minutes.
Make sure to keep a close eye on the sugar while it caramelizes, it takes seconds to burn sugar.

4. Add the cinnamon and let it roast for 15 seconds.
Again, the intent is to roast it and not burn it, so lower the flame if you have to.

5. Now add the apples and let them cook on one side for 2 minutes. When the apples develop an amber color from the sugar butter mixture, flip them and let them cook on the other side until the it has the same amber color.

6. Cook the apples for 3 to 4 minutes until the liquids dry out and it turns into a syrupy texture. Note that the apples still need to be crispy and retain their shape.

7. Transfer onto a serving dish or bowl and add a deluxe scoop of vanilla ice cream on top.
If you would like to elevate the flavors a little more, add a shot of your favorite Irish cream liquor or Baileys.

NOTES

• Apples: Any variety of apples can be used in this recipe. If using sweeter variety instead of tarte reduce the amount of sugar to 3 tablespoons instead of 4.

• Bigger quantity: If making in a large quantity, the math is 1 tablespoon of butter and sugar to an apple (Granny Smith, of course)

• Butter: Can be replaced with any vegan alternative.

HOW TO MAKE IT