1Clean four large apples, dry, then core with
Apple Corer and or Hand Held Apple Wedger.
2Once Apples are Cored and Peeled, put in small bowl.
Matter of preference if you leave peel on or remove. To me they are more tender without the peel.
3Roll Fresh Lemon and cut in half, squeeze the lemon over the apples that you have in the small bowl.
Gently Toss (keeps them from turning brown) adds a little tang to the Apples.
4Mix 1/2 cup C&H Sugar with 1 Tablespoon Ground Cinnamon.
Sprinkle over the Apples in you Bowl.
5On top of Stove, heat iron skillet at a medium heat.
Now take the bowl full of apples and add to pan.
They will sizzle slightly,
DO NOT COOK ON A HIGH HEAT!
For the First 8 minutes cover the apples in the pan with a lid.
6After Apples have steamed for 8 minutes, remove lid.
Continue cooking (uncovered) until apples are tender when pierced with a form approximately another 8-10 minutes.
7When Apples are cooked there will be a lot of juice. this will make them mushy. So take pan and strain apples, put in bowl to rest.
You may serve them after they have rested 5 minutes.
8If you desire a thicker sauce, you may use the remainder of the drippings and cook down to make a simple syrup. By adding 1/4 cup sugar watching to make sure it does not burn. Pour over already cooked apples.
This is a personal choice.
9Serve with a great Breakfast, Lunch or Dinner.
They are wonderful by them selves.