|Firm apples||2 Pound|
|Canned apple juice||46 Ounce (1 Can)|
|Vanilla ice cream||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Peel and core apples.
Cut into eighths.
Pour apple juice in a large skillet.
Add apples in a single layer.
Cook very slowly, basting occasionally, until apples are translucent and a deep amber color.
Add a little water or more juice if syrup becomes too thick.
Lift slices carefully from juice and arrange in a pretty glass serving dish.
Chill and serve with vanilla ice cream.