Try it on top of oatmeal like Savannah or ice cream like Peyton. I eat it on almond flour apple pancakes to take them right over the top. Also, try it atop grilled pork chops - outstanding.
Will keep for 2 weeks in frig and makes a darling hostess gift when packaged in a mason jar with cinnamon sticks tied on.
6 medium granny smith apples
1 cup sugar (yes, you can try with maple syrup or agave as well but know it doesn't caramelize the same)
2 cinnamon sticks
2 Tbs unsalted butter
1 tsp vanilla extract
zest of 1 lemon (2 Tbs.)
juice of 1 lemon
peel and core apples then cut them into chunks. place apples in a saucepan and add remaining ingredients. the sugar will dissolve when heated.
over med-high heat bring to boil. the apples will fall apart and it will begin to look like a thick soup. cook down over high heat about 30-40 minutes. do not stir until the water has evaporated and the sugar turns to a brown film, caramelizing at the bottom of the pan. caramelization is your sign to lower the heat to med-low. now stir and turn over the apples a few times to make a new crust.
each time the bottom caramelizes, stir the sauce. continue to break up the apples as well.
the sauce is done when the apples are cooked and it is a deep caramel color.
i leave the cinnamon stick in (but don't eat it) for a cozy presentation.
its fall in a bowl, or jar. you'll love it!