1/2 cup (1 stick) of butter
6 Rome apples, peeled, cored and cut into 1/2 slices
1/2 cup of sugar
1/8 teaspoon of ground cinnamon
1/2 teaspoon of fresh lemon juice
1/4 cup of water

Heat the butter in a large sauté pan or skillet over medium high heat. Add the apples and cook until just tender, about 3 to 4 minutes. Sprinkle with the sugar and cinnamon, toss, and cook for 1 minute. Add the lemon juice and water, stir, cover, and reduce the heat to low. Cook for 2 minutes to form a glaze. Great served with Virginia Ham or fresh pork sausage or scrapple and hot biscuits! Makes 6 servings

This great recipe is from  A Taste of Heritage