The apple portion of this recipe comes courtesy of Smitten Kitchen’s Tarte Tartin recipe. I’ve made it many a time, and it is completely fantastic. My suggestion is to save the apple cores and peelings: throw them into a pot with a cup of sugar, some cinnamon, vanilla or nutmeg, and enough water to cover everything. Let it simmer away until you have a syrup. Strain out the solids, and use the syrup for anything from cocktails to an ice cream topping.

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