Melt butter in fry pan and add sugar. Stir till sugar is dissolved or softened and everything is well blended, then add vanilla. Core unpeeled apples, cut them into quarters and add to hot sugar. Simmer uncovered over medium heat, basting often with the syrup for 15-20 minutes.
To quote the author, "Make these with the first fresh apples. In Quebec we use the first ripe Melbas. Served hot or cold, they are Benoit
Your Pommes Caramel (Caramel Apples) is ready. Bon appetit!
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