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Peel, core and chop apples. Split the vanilla bean.
Combine with brown and white sugars, lemon juice, vanilla bean, ground cinnamon and salt.
Cook over medium low heat for 10 minutes stirring regularly. Most of the liquid will be released and evaporate in this time.
Place on the lid and lower the heat to low. Cook gently for another 5 minutes or until tender.
If at any time the pan dries out too much, add a little water. Not too much, just a teaspoon or two at a time.
When tender, remove from the heat and allow to cool.