- 1/4 cup butter
- 1/2 cup brown sugar
- 1 tablespoon anisette liqueur
- 1 tablespoon orange flower water
- Pinch of salt
- 2 teaspoon lemon juice
- 4 tart apples, peeled, cored and diced in 1-inch pieces
Melt butter with brown sugar, anisette liqueur, orange flower water and salt in a medium skillet over high heat. When mixture liquefies, reduce heat to low and let it bubble until it begins to thicken and turn deep golden, about two minutes. Add apples and simmer for five minutes or until softened and coated with caramel sauce. Cool in sauce and serve warm with cake.