COURONNE AMBREE AUX POMMES



1 kg (2,2 LBS) of Golden apples, 500 g (1,1 LBS) of caster sugar, 4 dl of water, 1 lemon 1/2, 1 vanilla pod, 3/4 liter vanilla custard.


In a saucepan with a thick bottom, cook the sugar and the water to obtain a syrup which you

stop cooking just before it browns. Then throw in the lemon juice, vanilla, then apples peeled, cored and cut into thick slices (about 3 slices in a neighborhood).

 The slices must be "comfortable" and completely covered by the syrup, which often requires the operation to be carried out in several stages. Cooking should be  done over very low heat, stirring the pan often.

 The apples are cooked when they are translucent (you must allow at least 20 minutes; the time depends on the apples).

 Drain the apple slices and put them side by side on a dish before arranging them in a butter crown mould.

Place in the refrigerator until the next day. Turn out and serve with vanilla cream that you will have taken care not to over-sweeten, the apple crown itself being very sweet.



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