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
- 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.
- 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.
- 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