Sauteed Apples in Meyer Lemon Oil and Red Apple Balsamic

3 Tbs. C&C Meyer Lemon Olive Oil
1 tsp. fresh rosemary, chopped
2 large (about 1 lb) Granny Smith apples,
peeled cored, and cut into 1 inch cubes
1/2 tsp. pure vanilla extract
1/4 tsp. coarse sea salt
1/2 c. C&C Red Apple Balsamic Vinegar

Heat the oil in a skillet over medium heat. Add apples and rosemary. Season with sea salt and pepper. Cook, tossing occasionally for about 1 minute. Add the balsamic vinegar and cook until reduced for about 3 to 5 minutes and until sauce begins to thicken. Let cool until warm. Serve as a topping on ice cream or Greek yogurt. Top off your dessert with Caramelized Walnuts. Sauteed apples also double as a salsa for your grilled chicken or pork.