1. Peel, core, and cut apples in half let rest in tray, covered with cloth refrigerate overnight to dry
2. For the pastry, combine 250g cold butter, 250g strong flour, and 60ml water. Roll into a ball, wrap in cling film and rest in the fridge. Pull out from fridge half an hour before use
3. For the caramel sauce:
   In a large frying pan, cook at medium heat, Brown sugar, caster sugar & brandy
   Once combined add 40g butter
   Remove from heat and let cool
   Add vanilla seeds to caramel
   Grate and add a pinch of nutmeg, cinnamon, star anise, clove
4. Puff pastry or rough pastry: 250g butter, 250 g strong flour, 50-75 ml water.
5. Lay out used vanilla pods into the caramel frying pan pan
6. Place apple on top of vanilla pods into pan Add 40g of butter
7. Dust pastry ball and roll out to 1cm thickness
8. Use plate to size and cut pastry lay on top of a frying pan
9. Make a few holes in the pastry to prevent over raising
10. 180 degrees for 30 mins
11. Let set for 20 mins and then flip pan with serving dish
12. Sprinkle with a touch of the spices and finish with icing sugar
13. Serve with crème fresh or vanilla ice cream

*Chef's tip* use the handle of a spoon to tuck the edge of the pastry into the pan