First, remove the cores from the apples. It is important that the apples remain whole, so use a small sharp knife to first remove the blossom and then "work" your way into the apple to remove the core.
Peel the apples.
Split the vanilla pod and scrape out the seeds.
Pour the water into a pot and bring it to a boil with the vanilla seeds and sugar.
When the water is boiling, add the apples to the pot. If necessary, place a small side plate/saucer on top of the apples to keep them submerged. Cover the pot with a lid.
Let the apples cook until tender - this takes about 5 minutes, but keep an eye on them.
Remove the pot from the heat and let the apples sit in the liquid as it cools. This takes about 1 hour.
Serve the poached apples, for example, with shortcrust crumble and a thick crème anglaise. You can also replace the crème anglaise with raw cream or vanilla ice cream - yum! Enjoy your meal.
