Simmer sweet fall fruits with warm, fragrant spices for a simply elegant dessert.
4 medium apples 4 cups apple juice
½ cup bourbon ½ cup honey
½ cup sugar 1 broken stick of cinnamon
1 vanilla bean (3-inch piece), halved plus seeds scraped
Core and peel apples and cut them in half. In a large saucepan, combine juice, bourbon, honey, sugar, cinnamon stick and vanilla bean and seeds. Bring to a boil and stir to dissolve the sugar. Add the apples and reduce heat so the liquid gently simmers. Place the lid of a smaller pan on top of apples to keep them submerged. Simmer about 8 to 10 minutes, until apples are tender. Remove with a slotted spoon. To make a sauce for serving, bring 2 cups of poaching liquid to boil and cook until reduced by half, about 6 to 8 minutes. Cool.
Serve apples warm or at room temperature with caramel or vanilla ice cream, reserved sauce and nuts. Refrigerate any leftovers. Serves 4.