- 4 granny smith apples, peeled with the stem on
- 3 cups of sugar
- 2 vanilla beans, split and scraped
- 4 cinnamon sticks
- 2 quarts of water
- Juice of one lemon
In a roomy one gallon pot place peeled apples, vanilla, cinnamon and sugar. Cover with water then bring to a simmer over medium to low heat for twenty minutes. Once the apples are soft enough, pierce with a knife. Remove the apples with a slotted spoon to a holding plate. Reduce poaching liquid to a light syrup, then place the apples back in sauce pot and hold on warm until ready to serve.