Recipe information
Yield
makes enough for one 6-inch layer
Ingredients
3 tablespoons sugar
1 teaspoon unsalted butter
2 lady apples, halved
Preparation
In a small saucepan, cook the sugar over medium-high heat, stirring often with a wooden spoon, until sugar is melted and turns golden amber, about 3 minutes. Stir in the butter. Place apples in the pan, cut sides down. Cook until the apples are coated with the caramel and have softened, about 2 minutes. Transfer them to a parchment-lined baking sheet to cool completely.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
