Use a 2 1/2 quart to 3 quart stainless steel saucepan roomy enough to hold the apples in 1 layer. Bring the liquid and sugar to a simmer in the saucepan. Meanwhile cut the zets (yellow part of the peel) off the lemons in strips and add to the pan, along with the strained juice of the lemons, and the vanilla. Remove from the heat and swirl the pan to dissolve the sugar completely.
Set the pan beside your apple preparation area. One at a time, neatly peel and core the apples, and to prevent discoloration drop them into the syrup as you go. The syrup should cover the fruit by 1/2 inch; measure it out and add more water if neccessary, blending in 6 tbsp of sugar per cup.
Poach the apples by bringing all ingredients to just below the simmer. Maintain at below the simmer for 12 to 15 minutes, or until tender throughout when pierced with a skewer. Let cool in the syrup for 30 minutes so the apples will absorb its flavor.
The apples may be cooked several days in advance; refrigerate them in their poaching liquid. Serve either warm or cold, either with a little of their poaching liquid or with cream.
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