For the best texture, choose crisp apples. Instead of Granny Smith, you can also use Fuji or McIntosh. Bartlett or Bosc pears would also make great choices.
Southern Living OCTOBER 2008
1. Stir together sugar, apple juice, and 1/4 cup water in a small saucepan. Bring to a boil; reduce heat, and simmer, stirring occasionally, 10 to 12 minutes or until mixture is reduced by about one-third. Remove pan from heat; stir in vanilla, and cool 30 minutes. Chill 2 hours.
2. Combine apples and next 3 ingredients in a large bowl. Drizzle chilled syrup over fruit, gently tossing to coat. Serve immediately, or cover and chill fruit mixture up to 24 hours.
Note: Syrup may be stored in an airtight container up to 1 week in the refrigerator.
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