Ingredients
2
apples (3/4 lb total), peeled, cored, and cut into 1/4-inch-wide wedges
1/4
cup dried tart cherries or cranberries
1
1/2 tsp fresh lemon juice, or to taste
Accompaniment: vanilla ice cream
Directions
1.
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté apples and dried cherries, stirring and turning over occasionally, until apples are just beginning to brown, 2 to 3 minutes. Add sugar, salt, and 1/2 teaspoon lemon juice. Increase heat to high and cook, stirring, until juices are deep golden, about 5 minutes. Add cream and boil, stirring, 1 minute. Remove from heat and cool to warm, about 15 minutes. Stir in remaining teaspoon lemon juice, or to taste. Serve hot or warm over ice cream.
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