Roasted Apples With Buttermilk Custard Sauce

• 4 Braeburn apples, peeled if desired, cored, and cut in half lengthwise
• 3 tablespoons lemon juice
• 4 tablespoons butter, melted
• 1/2 cup sugar, divided
• 1/4 cup apple cider
• 1 tablespoon pure vanilla extract

1. Preheat oven to 400u0b0.
2. Toss apples with lemon juice to coat evenly in a small bowl.
3. Spread melted butter in an even layer in the bottom of a 15- x 10-inch jellyroll pan or large ovenproof skillet; sprinkle with 1/4 cup sugar. Transfer apples to jellyroll pan, cut side down, reserving any lemon juice remaining in bowl.
4. Combine apple cider and vanilla with lemon juice left in the bowl; pour over the apples and into the pan. Sprinkle apples with remaining 1/4 cup sugar. Roast at 400u0b0 for 35 to 45 minutes or until apples are tender and juice mixture begins to caramelize, basting every 15 minutes. Serve warm in a pool of Buttermilk Custard Sauce and with the pan liquid spooned over the top.

braeburn apples, lemon juice, butter, sugar, apple cider, vanilla

Taken from www.myrecipes.com/recipe/roasted-apples-with-buttermilk-custard-sauce (may not work)