Apple, Honey, and Thyme Sauce

Preparation info
  • Yield: about

    2 cups

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 or 2 apples, preferably Granny Smith (about ¾ pound)
  • 1 tablespoon


  • Cut the apple or apples into quarters but do not peel. Cut away the cores. Cut each quarter into thin crosswise slices. There should be about 3 cups.
  • Heat the honey in a heavy saucepan and cook, shaking the skillet in a flat, circular motion, until the honey takes on the