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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."

Check out more great Apple Recipes and more recipes using Cast-Iron Pans.

4 large baking apples
1/4 cup sugar
3 tablespoons dark rum
2 tablespoons water
1 (2-inch) length vanilla pod (bean), split in two

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 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.