In a large saucepan, dissolve the sugar in the water. Bring to a simmer and add the vanilla seeds scraped from the pod and the cinnamon stick. Allow to simmer for 30 minutes.

Meanwhile, peel, core and slice the apples. Eighths work best. Allow to rest in acidulated water (cover the apples with cold water in a glass container and add a large squeeze of lemon to avoid the apples from going brown).

Once the syrup is ready, add the apples and allow to poach for 5-10 minutes. Test that the fruit is ready by trying to squash it against the side of the saucepan. You should not be able to mash it.

Remove the fruit from the syrup with a slotted spoon and pack loosely into sterilized jars.

Bring the syrup back to the boil for about 10 minutes.

Carefully press the cinnamon stick, the vanilla pod and the slice of ginger in between the apples. Pour the boiled syrup over to cover the fruit. Allow to cool in the jar before sealing. Refrigerate once opened.