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1
Place honey in a small saucepan or microwavable bowl.
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2
Split vanilla bean lengthwise and use tip of knife to scrape seeds into honey.
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3
Add bean to honey as well.
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4
Gently warm honey over low heat or in microwave until it thins enough to easily pour, about 1 to 2 minutes.
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5
Keep warm or reheat before serving.
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6
Heat a saute pan until very hot.
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7
Add 2 tablespoons butter, the apples and sugar.
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8
Fry, stirring occasionally, until apples are soft and caramelized, 8 to 10 minutes.
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9
Transfer to a dish and keep warm.
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10
Place matzos in a large bowl and cover with warm water.
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11
Soak for 1 minute, then drain, pressing to remove excess water.
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12
In a large bowl, lightly beat eggs with salt.
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13
Break soaked matzo into large pieces, adding them to eggs, and toss well.
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14
Melt 6 tablespoons butter in a 10-inch nonstick pan over medium-low heat.
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15
Add matzo and eggs and cook, pressing down on top with a spatula, until crisp on bottom, about 8 minutes.
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16
Use a flexible metal spatula to loosen bottom and sides, then invert pan over a plate to flip matzo brei.
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17
Add remaining tablespoon butter to pan and swirl to coat bottom.
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18
Slide matzo brei back into pan and continue to cook until a crust has formed on bottom and it is cooked through, about 3 to 5 more minutes.
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19
Cut matzo brei into 6 pieces.
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20
Top each piece with apples and a spoonful of mascarpone, and serve drizzled with honey vanilla sauce.
