I have slightly adapted this recipe from the cookbook
Lulu's Provencal Table
by Richard Olney. The author says, "LuLu calls this dish eommes Eclatees - burst
apples - this because the apple quarters swell and begin to collapse, as if
exploded by some inner force."
More great
Apple Recipes and more recipes using
Cast-Iron Pans.
Burst Vanilla Apples Recipe
Recipe Type:
Apples,
Fruit,
Fruit Desserts,
Cast-Iron Skillet
Yields: 4 to 6 servings
Prep time: 15 min
Cook time: 25 min
Ingredients:
4 large baking
apples (preferably Jonathans, pippins or Granny Smiths)
1/4 cup granulated
sugar
3 tablespoons dark rum
2 tablespoons water
1 (2-inch) length vanilla pod (bean), split in two
Preparation:
Peel, core, and quarter the apples. Place them in
a single layer in a large, heavy skillet or
cast-iron skillet
(I like to use my 10-inch cast-iron skillet).
Split the vanilla
bean lengthwise and, using the tip of a small knife, scrape the vanilla seeds over the
apples. Place the vanilla sections among the apples. Sprinkle sugar over the
top. Pour the rum and water over the top of the apple quarters.
Over medium heat, cook, uncovered, until the
liquid start to simmer. Then reduce heat to low, cover tightly, and cook (shaking the pan
gently from time to time) for approximately 20 to 25 minutes until the quarters are
soft and on the verge of collapse (but still hold there form). Remove from heat.
Either
serve directly from the skillet or transfer the apples to individual serving
plates and pour the juices over the apples. Serve warm.
Makes 4 to 6 serving.
