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Caramelized Apples
| 3 apples 1 vanilla bean 2 tbsp. dark rum ¼ cup sugar 1 tbsp. butter, unsalted Peel, core and cut the apples into eighths and place in a bowl. Slit the vanilla bean lengthwise and scrape out the seeds; add to the apples. Pour the rum over the apples and let sit 10 minutes. Over medium heat, place the sugar in a heavy-bottomed sauté pan. Caramelize the sugar until golden brown. Add the butter to make the caramel smoother. Add the apples in an even layer. Cook over medium heat until most of the liquid has evaporated and apples are soft, but not overcooked. Pour the apples on a plate; serve immediately. |