Preheat the oven to 300°F. Melt the butter in a very large deep-sided skillet and cook over low heat until golden brown. Add the wine, sugar and vanilla bean and simmer for 5 minutes. Add the apples and lemon juice and cook over moderately low heat, turning the apples occasionally, until tender, about 30 minutes.

Transfer the apples to a bowl with a slotted spoon, letting the juices drain back into the skillet. Remove the vanilla bean. Boil the juices over high heat until reduced to 1/4 cup and syrupy, about 6 minutes. Pour the syrupy over the apples and toss gently to coat.

Lightly butter an 8-by-4-inch loaf pan. Cut an 8-by-16-inch rectangle of parchment or wax paper. Lightly butter the paper. Fit the paper into the loaf pan, buttered side up, leaving a 4-inch overhang on both long sides. Layer the apples in the pan, filling in any gaps or holes. Press the apples down, packing them in the pan as tightly as possible; the apples will be mounded slightly on top. Fold the overhanging parchment over the apples and cover with foil, sealing it tightly around the rim of the pan.

Set the loaf pan in a baking dish and add enough hot water to reach two-thirds of the way up the side of the pan. Bake for 2 hours. Transfer the pan to a baking sheet and bake for 2 hours longer. Remove the foil and let the confit cool to room temperature on a wire rack. Refrigerate for at least 2 hours.

Open the parchment. Set a plate over the pan, invert and unmold the confir. Remove and discard the parchment paper. Using a moistened knife, cut the confit into 1-inch slices and serve with whipped cream or frozen yogurt.

8 servings.

MAKE AHEAD: The apple confit can be refrigerated for up to 3 days.

[Food & Wine, November 2000]