Burst Vanilla Apples Recipe

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This apple dish is called Burst Vanilla Apples because the apple quarters swell and begin to collapse, as if exploded by some inner force.  This apple dish is truly amazing!  If serving these Burst Vanilla Apples for a dinner party, place in individual glass bowls for a great presentation. A great dish to take advantage of the Fall apple season.

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Burst Vanilla Apples Recipe – Pommes Eclatees a la Vanille:

Burst Vanilla Apples Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4 to 6 servings


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



Peel, core, and quarter the apples.  Place them in a single layer in a large, heavy skillet or 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.



Source:  I have slightly adapted this Burst Vanilla Apple Recipe from the cookbook Lulu’s Provencal Table by Richard Olney.

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