Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
2
tablespoons unsalted butter
2
apples (3/4 lb total), peeled, cored, and cut into 1/4-inch-wide wedges
1
/4 cup dried tart cherries or cranberries
2
/3 cup sugar
1
/8 teaspoon salt
1
1/2 teaspoons fresh lemon juice, or to taste
1
/2 cup heavy cream
Accompaniment: vanilla ice cream
Need to make a substitution?
Preparation
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté apples and dried cherries, stirring and turning over occasionally, until apples are just beginning to brown, 2 to 3 minutes. Add sugar, salt, and 1/2 teaspoon lemon juice. Increase heat to high and cook, stirring, until juices are deep golden, about 5 minutes. Add cream and boil, stirring, 1 minute. Remove from heat and cool to warm, about 15 minutes. Stir in remaining teaspoon lemon juice, or to taste. Serve hot or warm over ice cream.