Mix all ingredients together (add raisins at the end). Peel and core apples; rub them with lemon to prevent browning. Stuff apples with the butter-sugar-cinnamon mixture. Vacuum seal and cook accordingly for 90 minutes at 181ºF/83ºC. If served right away, transfer apples and its juice in a shallow dish, otherwise keep in bag and chill for later use. Caramelize apples in their own juice and serve with some passion fruit or mango sauce if desired. Enjoy!
Arrange unpeeled apples in an oven proof shallow dish. Stuff with the butter-sugar-cinnamon mixture and add 1/2 cup/125ml water, or apple juice. Bake at 375ºF/190ºC for about 50 min, or until done. Serve warm – Bon appétit!