2 Granny Smith apples, peeled, cored, and cut into 8 wedges
2 Fuji apples, peeled, cored, and cut into 8 wedges
2 tbsp lemon juice
3 tbsp butter
1/3 cup granulated (white) sugar
1 cup water (use more if needed)
1 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch of salt
1Peel, core, and slice the apples into 8 wedges, then toss them with the lemon juice in a medium bowl.
2Melt the butter in a large skillet over medium-high heat
3Add the sugar and stir to combine. Cook a minute or two, until the sugar begins to brown, stirring. Watch carefully to prevent overbrowning.
4Add the apples to skillet. Cook until they turn golden brown but are not completely tender, about 10 minutes.
5Add the water, 1/4 cup at a time. Cook 5 more minutes until apples become very tender (some should be falling apart). Add more water if it starts to evaporate during cooking.
6Add the cinnamon, nutmeg, and salt. With the back of a spoon, break up the remaining chunks of apple into smaller pieces. You can also process them in batches in a food processor or blender until the sauce is as smooth as you’d like.
7 Serve either warm or at room temperature, with a sprinkle of nutmeg on top.
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