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.

Another Second Penny Inn Stonington, Connecticut Come enjoy the history and beauty of the Mystic Coast at this Inn built in 1710 as the Edward Denison House.

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More Another Second Penny Inn Recipes: Denison House Pancakes | Hard Apple Cider Cake

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