Morba ye Seeb مربای سیب

Core, peel, and split apples in half vertically, and again in to quarters if they are very large. Rub all over with lemon to prevent oxidation.

Bring water, sugar, and lemon juice to a boil over medium high heat in a large saucepan. Boil until sugar is fully dissolved.

Add vanilla and continue to simmer until sauce is reduced to a thin syrup.

Cook the apples in two batches, Place the apples cut-side down in the saucepan in a single layer. Return syrup to a boil and cook until the face-down side is tender. Flip and continue cooking until the other half is tender. When apples can easily be pierced with a fork, they are done. Gently transfer them from the syrup and repeat with the second batch. Take extra care when preparing the second batch, as the syrup will have thickened and requires closer attention to prevent burning and overflowing.

Transfer apples to a heat-safe container and pour hot syrup over top. Let stand at room temperature until cool, then cover and chill.

Serve chilled.