This is the apple butter form of fried apples, one of my favorite fall breakfast (or even supper!) treats. We use just a hint of spice to let the flavor of the winey heirloom apples and tangy sorghum shine through. Sorghum syrup is similar to molasses, but without the bitterness. It is still grown, juiced, and boiled into syrup across the South. Try this apple butter stirred into oatmeal, on top of pancakes, or with biscuits or toast.