Caramelized Apples

Adapted by
June 2012
Yield: 4 servings


1 tablespoon clarified butter
2 Granny Smith apples, peeled, cored, and cut into 6 wedges
2 tablespoons honey
1 cup white wine
1 tablespoon butter
black pepper


In a heavy-bottomed skillet heat clarified butter over medium-high heat. Sear apple slices on both cut sides until golden, working in batches if necessary. Remove from pan and reserve. Add honey to the pan and cook for no more than 30 seconds. Add the wine, salt, and pepper and reduce to a thin caramel consistency. Swirl in the butter, add apples back in, and cook until glazed, approximately 2 to 3 minutes.