Did I mention the butter?
Having made Experimental Pancakes, I decided to move on to tinkering with apples. I have a few of them and was in the mood to make dessert, so I sliced some up and cooked them slowly in some butter. When I say “some butter” you should also hear an attendant ethereal angelic choir burst into reverent and joyful song. This is butter like I’ve never had it, butter that is Butter, that is what every butter out there wants to be and falls pitifully short of. It’s a fine pale yellow, rich and smooth and creamy like nothing I’ve ever seen. This is butter that brings out mad urges to bake. Ooooooh. Christmas this year is going to be so good. Mmmm, cookies.
Anyway I was saying, cook them slowly in some butter (alleluia!) and a little ground cinnamon until they’re soft and golden brown on either side. At that point turn the heat way down and scrape it all into as small an area of your pan as possible. Stir in a spoonful of honey and toss the apple slices in the resulting bubbly thick sauce. Pour in a generous dollop of cream (!alleluia!), stir once and pull it off the fire. Toss until the cream stops frothing and settles into a rich brown liquid. Quickly pour it all out and into a warm bowl. Top with crushed ginger snaps, shortbread cookies, or nothing at all.
Caramelized apples and cream, with crumbled gingersnaps. Yum. We have no cinnamon at the moment, but even so Carel liked it well enough to ask me to make him his own portion (though with more cookies), after trying mine.