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3 T. butter
1 c. brown sugar (loosely packed)
1 c. hard apple cider (B. F. Clyde's or local maker)
2 apples (Cortland, Macintosh, etc. medium or large)
cinnamon
Peel and core the apples and slice thinly (1/4"). In a sauté pan or large non-stick fry pan, melt the first three ingredients, stirring until sugar is dissolved. Bring sauce to a full boil and add apple slices. Reduce heat to simmer and cook apples, stirring very occasionally (so as not to break up slices) until apples are tender and sauce is reduced by about 75%.
Serves 2. Sprinkle with cinnamon before serving. May be served either hot or cold as desired with a dollop of vanilla yogurt or splash of cream.
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