I'm amazed at how superior your vanilla is!
– Des, The Grommet
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Courtesy of Dona Judith Galicia
This recipe comes from Papantla, Veracruz, the center of the Mexican vanilla growing industry. Although apples are certainly not a fruit we associate with the tropics, the apples come from the Sierra Madre Oriental, the mountain range that is only a few hours away.
Print2 cups water
2 pounds of apples (approximately 8 large apples) cored, peel, and cut into quarters
4 cups sugar (or to taste depending on tartness of apples)
3 Mexican Vanilla Beans, chopped
In a heavy-bottomed, deep pot, put water, sugar, and vanilla beans, and bring to boil. When it’s boiling, add apples. Cook until apples are tender and remove from heat. Apples can be served warm or chilled, with crema, vanilla whipped cream, or vanilla ice cream.
I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!
