Fried apples

John Schellinger

2 cups apple cider

2 tbsp butter

1 tsp coarse salt (optional)

4 Empire or Spy apples , peeled, cored, and cut into 8 wedges

1 tsp cinnamon

¼ tsp ground clove

In large saucepan over medium-high heat, boil cider until reduced to

⅓ cup, about 20 minutes (will have a syrupy consistency). Remove

from heat; whisk in butter and salt. Arrange in a single layer on a rimmed baking

Preheat oven to 400°F. In bowl, toss apples with 2 tbsp of the glaze. Roast for 10 minutes. Drizzle apples with remaining glaze and continue to roast for 15 minutes and remove from oven.

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