Cinnamon Glazed Apples
Serve this with pork chops, or as a dessert.
2 Honeycrisp apples, cut into ½-inch wedges
¼ cup white granulated sugar
¼ cup unsalted butter, divided
1 tsp freshly-ground cinnamon
⅓ cup brandy
Juice of ½ orange
1 pinch salt
Melt 2 tbsp of the butter in a large stainless steel skillet over medium heat.
Add apples and cook, tossing often, until lightly browned around edges. Remove and keep warm.
Add sugar, salt, orange, and cinnamon to pan. Scrape with a metal whisk to loosen browned bits.
Melt in butter, 1 tbsp at a time, while whisking continuously. Once all butter has been melted, bring to a boil (the fiercer the boil, the flashier the show).
Carefully add brandy and, if it hasn't ignited by itself, do so with a long match or a firestick.
Add apples and cook 1–2 minutes, depending on how soft you want your apples.
1–2 minutes
Remove apples from pan and drizzle with sauce. Serve warm.