Delicious served just warm over Butter Pecan Ice Cream.
4 tablespoons butter
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 medium Granny Smith apple — peeled and diced
2 teaspoons cornstarch
1/2 cup apple cider
Butter Pecan Ice Cream — for serving
Melt butter in a non-stick skillet. Stir in the brown sugar, cinnamon, and apples. Cook over medium heat until the apples have softened.
Dissolve the cornstarch in the cider. Stir into the apple mixture, bring to a boil, and cook until sauce thickens.
Remove from the heat and let cool before serving over ice cream.