Core 2 apples and trim the tops and bottoms, then cut into thick
rings. Heat 2 tablespoons butter in a large skillet over medium heat.
Add the apple rings and cook 4 to 5 minutes per side. Add 1/4 cup
pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer,
turning, until the apples are glazed, 3 to 4 minutes. If making ahead,
let cool, then refrigerate overnight; reheat in the microwave.
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