Place the vanilla, sugar, cinnamon sticks and lemon juice in a pot that is big enough to hold 2 quarts of water and the apples. Stir until sugar is dissolved. Place the apples in the pot. Cook over medium to low heat for about 20 minutes until apples are tender.
Remove the apples from the pot to a plate, pierce with a knife. Cook the liquid in the pot until you have a light syrup. I cooked the liquid until it reduced to about half the quantity I began with.
You will not have a syrup as thick as a corn syrup. It will be a thin syrup.
Put the apples back into the pot to warm them. Serve in shallow bowls with syrup poured over the apples.