SERVES 8
1 stick unsalted butter
2 cups brown sugar
8 Granny Smith apples, peeled and cut into thrids, tossed with juice of 1 lemon
Pinch of cinnamon and salt
2 puff pastry sheets
Vanilla gelato or ice cream

PLACE EIGHT 8-OUNCE ramekins on a baking sheet. Preheat oven to 400 degrees F. Using a large sautépan, melt butter over medium heat. Add brown sugar, stirring constantly to coat, for about 2 minutes.Remove from heat and add a pinch of cinnamon tocoat, for about 2 minutes, then cut out 8 circles the size of the ramekins. Place 3 pieces of apples in
each dish with the inside of the apples facing up. Strain juices and pour into ramekins to fill one-fourth of the ramekin. Place a piece of puff pastry on top of each dish. Bake until golden brown, about 20 minutes. Serve warm with vanilla gelato or ice cream.

CARAMEL SAUCE
Makes 1 quart

4 cups sugar
4 cups water
2 cups heavy cream, room temperature but not warm
1 teaspoon fresh lemon juice
1 cup whole milk
1 teaspoon vanilla extract
Pinch of salt

COMBINE THE SUGAR and water in a 2-quart saucepan. Stir to dissolve sugar only. Stop stirring and use a clean wet pastry brush to wash down any sugar crystals on the sides of the pan. Do this every few minutes. Turn heat on high and boil until a dark amber color is achieved. Slightly swirl the pan to even the cooking.