Poached Apples Le Provencal

Scrape the seeds from a vanilla bean and put in a saucepot with the pod. Pour in red wine, sugar, water, and cinnamon bark, and combine everything.

Add the apples and simmer for 10 to 15 minutes.

Remove pot from the heat. Cool the apples in poaching liquid until room temperature.

When cool, set apples aside. Return the liquid to a boil and reduce until a syrup-like consistency is achieved.

Place apples on a plate, drizzle syrup, and serve with vanilla ice cream. Garnish with whipped cream and mint leaves.