Rice Vinegar Braised Apple with Maple Syrup and Thyme

Peel, core, and quarter the apples. Cut each quarter in half lengthwise so the pieces are roughly uniform in size, about 2-inch pieces.

Combine water, rice vinegar, maple syrup, thyme sprigs, and the ginger piece in a wide saucepan or skillet. Bring to a gentle simmer over medium heat, 2-3 minutes, until the sugar dissolves and the liquid is fragrant.

Add the apple pieces in a single layer. Nestle them into the liquid — they should be submerged halfway. If not, add water to reach three-quarters height. Bring to a lively simmer.

Reduce heat to medium-low. Cover loosely and braise 15-18 minutes, gently turning the apples once halfway through, until they are tender when pierced with a skewer but still hold their shape. The internal flesh should yield without becoming mushy.

Uncover and remove the thyme sprigs and ginger. Increase heat to medium. Nestle in the butter and swirl the pan until it melts and emulsifies into the sauce, 2 minutes.

Continue cooking, basting the apples with a spoon, until the liquid reduces to a light amber glaze that coats the back of a spoon, about 5-7 minutes. The sauce should be syrupy but not sticky. Taste and adjust with a pinch of salt.

Remove from heat. Let the apples rest in the glaze for 2 minutes to absorb flavor. Serve warm, spooning the glaze over each piece.