1 cup granulated sugar
2 tablespoons water
pinch of salt
1 medium or 2 small Honeycrisp apples, peeled and diced
½ cup heavy cream
2 tablespoons cold, unsalted butter

In a heavy-bottomed saucepan over medium heat, add sugar, water and salt, and lightly swirl the mixture until sugar dissolves. Do not agitate the mixture, as crystals will form on the sides of the pan.

Turn heat to medium-high, and add apples. Watch carefully as apples begin to caramelize and syrup turns a golden amber color. This will seem like it takes forever, but once the syrup starts to brown, it happens quickly.

Turn the heat off, and slowly whisk in the cream, being very careful as it will bubble and splatter. Once bubbling subsides, whisk in the butter.

Transfer the mixture to a blender. Be sure to vent the lid by removing the center. However, place a folded tea towel on top, and pulse the mixture on low to be sure the hot mixture doesn’t rise out of the top. Puree until smooth.

Serve warm over gelato, ice cream or pie!