Caramelized Apple Rings with Pine Nuts

Heat butter in a large skillet over medium-high heat until it stops foaming and starts to smell nutty. (The browning butter adds a deeper flavor than just melted butter — listen for the sizzling to subside.)

Add apple rounds and sugar to the pan. Cook for 3-4 minutes per side, allowing the sugars to caramelize and develop golden-brown color. (Don't move them too early — let the Maillard reaction do its work for proper caramelization.)

If apples aren't tender after caramelizing, add 0.25 cup water to create steam. Cover and cook 2-3 minutes until tender.

Add currants and pine nuts. Cook 2 minutes until pine nuts are lightly toasted and fragrant.

Pour in apple juice and cinnamon. Cook until liquid reduces to a syrupy glaze, about 2-3 minutes.