Grilled Apple Slices with Honey, Fennel Seed, and Almonds

Core the apples and slice each into 6–8 rounds, about 1 cm thick. Keep the skin on — it holds the slices together on the grill.

In a small bowl, stir together the honey, fennel seed, olive oil, and salt. The mixture will thin out nicely as the olive oil blends with the honey.

Heat a grill pan or griddle over medium-high heat until it just begins to smoke lightly. Brush the apple slices generously with the honey-fennel glaze on both sides.

Lay the slices in a single layer on the hot pan. Cook 3–4 minutes per side, until caramelized, deeply golden, and tender when pressed gently. They should have nice char marks without falling apart.

While the apples grill, toast the almonds in a dry small pan over medium heat, stirring often, 3–4 minutes, until fragrant and golden. Roughly chop them.

Transfer the grilled apple slices to a serving platter. Drizzle with any remaining glaze, scatter the toasted almonds over the top, and finish with a final pinch of fennel seed and a tiny pinch of salt. Serve warm or at room temperature.