8 Rome apples, peeled and cored
4 ounces Granulated sugar
4 ounces Unsalted butter
2 Vanilla bean, split
Yield: 2 pounds
1. Slice the apples into wedges about 1/2-inch thick. Lay evenly in a half-size hotel pan.
2. Stir the sugar and butter in a heavy saucepan over medium heat until it reaches an amber caramel. Add the vanilla bean and pour over the apples. (The caramel may separate, which is normal.)
3. Bake at 400°F (205°C) until nicely caramelized, approximately 45 minutes. Check the apples occasionally as they bake, stirring as needed to keep them from browning unevenly. Set aside.
Yield: 2 pounds
4 ounces Granulated sugar
4 ounces Unsalted butter
2 Vanilla bean, split
Yield: 2 pounds
1. Slice the apples into wedges about 1/2-inch thick. Lay evenly in a half-size hotel pan.
2. Stir the sugar and butter in a heavy saucepan over medium heat until it reaches an amber caramel. Add the vanilla bean and pour over the apples. (The caramel may separate, which is normal.)
3. Bake at 400°F (205°C) until nicely caramelized, approximately 45 minutes. Check the apples occasionally as they bake, stirring as needed to keep them from browning unevenly. Set aside.
Yield: 2 pounds
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