2 cups water
1 ½ cups vanilla sugar (or white sugar plus a tablespoon of vanilla)
5 small apples, preferably a crisp, flavorful variety like Royal Gala or Honeycrisp or
5 bosc pears
In a small pot, combine the water and sugar and bring to a gentle boil over medium heat. Set aside to cool.
Using a mandoline or sharp knife, cut each one into rounds about ⅛ of an inch thick. Remove any seeds as you cut and submerge the apples slices in the syrup and allow them to sit for at least four hours, completely covered by syrup, in the refrigerator.
Preheat the oven to 200 degrees F.
Line baking sheets with parchment paper. Remove some of the apples from the syrup and lightly dry them with paper towels. Place them in a single layer on a baking sheet
Bake in the oven until crispy, about 1 hour. Apples and pears will crisp further as they cool.
Recipe Credit: Cherry Tea Cakes
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