Ingredients

　　3 tablespoons sugar

　　1 teaspoon unsalted butter

　　2 lady apples, halved

　　In a small saucepan, cook the sugar over medium-high heat, stirring often with a wooden spoon, until sugar is melted and turns golden amber, about 3 minutes. Stir in the butter. Place apples in the pan, cut sides down. Cook until the apples are coated with the caramel and have softened, about 2 minutes. Transfer them to a parchment-lined baking sheet to cool completely.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter