Ingredients

  • 4 apples, quartered, cored and peeled (preferably Jonathans, pippins or Granny Smiths)
  • 1 2-inch-long vanilla pod, split in two
  • ¼ cup sugar
  • 2 tablespoons water
  • 3 tablespoons dark rum
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      113 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 0 grams protein; 1 milligram sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Put the apple quarters in a saucepan or saute pan just big enough to hold them in a single layer. Tuck in the vanilla sections, sprinkle the sugar over the apples and pour the water and the rum over them also.
  2. Cook, covered, over low heat, shaking the pan from time to time, for about 20 minutes, or until the quarters are soft and on the verge of collapse.
  3. Transfer the quarters to a glass serving dish, pour over their juices (the vanilla pod can be dried and reused) and serve tepid.
  • For a dinner party, serve apples in individual glass dishes. This recipe is adapted from “Lulu’s Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard” (HarperCollins).

Dining and Cooking