Vanilla Apple Gratin

Peel and core the apples. Cut each into 12 wedges.

Melt butter in a 12-inch broiler-safe skillet over medium-high heat. Using the tip of a knife, split the vanilla bean lengthwise and scrape the seeds into the skillet. Toss the bean in, too. (If using vanilla paste or extract, add at this time.) Add apples; sprinkle with a generous pinch of salt. Cook 10 to 15 minutes or until apples are deeply golden and tender, stirring occasionally. Discard vanilla bean.

Meanwhile, preheat broiler. In a medium bowl whip cream with a mixer on medium to soft peaks. Chill until needed.

Heat 1 inch of water in bottom of a double boiler; bring just to a simmer. In the top of the double boiler
whisk together egg yolks, sugar, and a pinch of salt; add wine and whisk continuously until mixture is thickened and has doubled in volume (do not boil), 3 to 5 minutes. Remove from heat; whisk 1 minute to set and cool. Fold in whipped cream just until combined. (The cream may deflate a bit.)

Spoon cream mixture over apples in the skillet (or arrange apples in six individual broiler-safe gratin dishes). Broil 4 to 5 inches from the heat 1 to 2 minutes or until topping begins to turn golden (watch carefully!). Serve immediately.