Preparation

• Heat a saute pan over medium heat for 3 to 4 minutes, or until it’s hot.

• Add a thin coat of oil, then add the apples on their flat side and sear them. When they begin to brown, add 2 tablespoons of butter and continue to sear the apples until they are deeply browned.

• Once the apples are caramelized, discard the oil and flip the apples over. Add the cider, being careful because it will pop and spatter. Add the brown sugar and remaining 2 tablespoons of butter and cook until the liquid becomes a caramel.

• Baste the apples every 2 minutes until they are done, about 10 minutes depending on the size of your apples. Cool immediately and reserve the caramel to use in the Caramel Apple Purée (recipe here)

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