Instructions: In a pan, heat the liquid with the cinnamon stick, anise seed and vanilla bean to a slow boil. For the liquid you can use a liqueur, wine, fruit juice or even water that is flavored. Add the apples and poach them for about 10 minutes or until tender. I would use a good firm apple like a Granny Smith or the Ginger Gold. When done, let them cool and place the apples in their liquid in a container in the fridge and chill until ready to serve.

Chantilly Cream

1 cup heavy cream
1 tablespoons vanilla extract
3 tablespoons confectionary sugar
Whip until medium stiff peaked.

There are several ways to serve this dish. You can place the two halves on a plate and drizzle it with the cinnamon sauce and a dollop of Chantilly cream. Or scoop some vanilla ice cream into a bowl, place an apple half on top, then drizzle some of the cinnamon sauce on top.

My last dessert is also my favorite. It is light and airy with tiny bits of apples inside.

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