4 apples (we had Honeycrisps), cored and sliced
1 TBSP lemon juice
1 TBSP natural cane sugar
1/2 cup balsamic vinegar
Preheat the oven to 425.
Toss the apples with the sugar and lemon juice and bake for about 30 minutes.
Meanwhile, bring the vinegar to a boil in a small pot. Reduce head and simmer gently until thickened into a syrup, about 20 minutes.
Drizzle the syrup over the apples and serve. (If the reduction hardens, set over low heat and it will soften again.)