- 2 Braeburn apples
- 1 Golden Russet apple
- 1 Elstar apple
- 30g salted butter
- 70g fine cane sugar
- 1/3 teaspoon Chinese five-spice powder
- 1 vanilla pod
- 150ml cold water
Peel the apples, cut them in half, remove the core and cut the halves into thick slices.
Cut the butter into dice and distribute these over the bottom of the tagine. Arrange the apple slices on the butter, making sure that the different kinds of apples are mixed.
In a bowl, mix the sugar with the five-spice powder. Sprinkle the mixture over the apple slices.
With a pointed knife, scrape the vanilla seeds out of the pod and distribute them on the apples.
Pour 150ml of water over the fruit. Place the lid on the tagine and poach the apples for 1½ hours over very low heat, checking regularly there is enough moisture in the pan, add extra water as required.
Serve the tagine warm or lukewarm with a scoop of ice cream.