Sauteed Apple Rings

• 4 large apples
• 1 lemon wedge
• 2 tablespoons unsalted butter
• 1 tablespoon raw brown (turbinado) sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons calvados or brandy (optional)

1. Core apples and rub inside with lemon wedge.
2. Peel if desired (I dont).
3. Slice about 1/4 inch thick, or a little bit thicker.
4. Melt half the butter over medium-high heat in a large, heavy skillet.
5. When it stops foaming (wait this long so that the apples sear when you add them to the pan) add half the apples, half the sugar and half the cinnamon.
6. Cook, flipping apple rings often, until apples are caramelized, 10 to 12 minutes.
7. Test, using the tip of a knife or the edge of a spoon, to see if the apples are soft all the way through.
8. Remove to a bowl.
9. Repeat with remaining apples, butter, sugar and cinnamon.
10. When second batch is caramelized return first batch to pan.
11. Add vanilla and brandy if using and continue to cook, flipping apples, until the liquid evaporates.
12. Transfer to a bowl or serving dish.
13. Serve warm.

apples, lemon, unsalted butter, brown, cinnamon, vanilla, calvados

Taken from cooking.nytimes.com/recipes/1016991 (may not work)